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ATOL DE NARANJA (ORANGE PUDDING)

ATOL DE NARANJA (ORANGE PUDDING). Alimento Base: Orange juice, 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...
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Tiempo de preparación 20 minutos
Tiempo Total 20 minutos
Raciones: 12 comensales
Plato: Orange juice
Cocina: Costa Rica
Ingredients Method

Ingredientes
  

  • 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

Method
 

  1. Preparation
  2. 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.
  3. Add butter and stir. Pour pudding into twelve 3-ounce ramekins and refrigerate until cool, about 1 hour.
  4. Garnish with orange skin, cinnamon sticks and mint leaves at serving time.