Orange Custard Puddingdesserts 1/2 cup sugar 1/4 cup cornstarch 1/8 teaspoon salt 1 1/2 cup orange juice 3 egg yolks, beaten 1 cup yogart, plain 2 tablespoon margarine 2 teaspoon orange peel, finely shredde 2 cup fresh orange sections Combine sugar, cornstarch and salt, stir in juice. Cook and stir until bubblely. Gradually stir 1 cup of the mixture into the yolks. Return to pan and cook 2 more minutes. Remove from heat and stir in yogart, margarine and peel. Cover and chill. Stir in the orange sections before serving. *** Can be used as a filling. Source: "The Yankee Kitchen" 03-24-93 (#2) [Mean] |
