ATOL DE NARANJA (ORANGE PUDDING)

Ingredients

  • 1 1/2 cups fresh-squeezed orange juice
  • 1/2 cup cornstarch ("Maicena")
  • 2 cups brown sugar
  • 1 tablespoon butter
  • 1 tablespoon fresh orange peel, grated
  • Cinnamon sticks, mint leaves, and cherries to taste

Preparation

Combine orange juice, sugar, and cornstarch in a saucepan and bring to a boil over medium high heat, stirring constantly until thick. Remove from heat.

Add butter and stir. Pour pudding into twelve 3-ounce ramekins and refrigerate until cool, about 1 hour.

Garnish with orange skin, cinnamon sticks and mint leaves at serving time.

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Características

  • Alimento base: Orange juice
  • Dificultad: Easy
  • Tiempo preparación: 20 min.
  • Comensales: 12
  • Estacionalidad: All year
  • País: Costa Rica
  • Comunidad:
  • Típica de: Costa Rica
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: Yes