Pudim de laranja is a baked Portuguese orange pudding, a close cousin of the caramel egg pudding found on nearly every dessert table in the country (see our Pudim de Ovos on the site). Instead of milk, the custard is flavored with fresh orange juice and zest, which gives it a bright, citrusy flavor and a dense, silky texture.
Oranges have long been part of Portugal’s culinary identity, and the word for orange in several languages (portokalia in Greek, portakal in Turkish, portocală in Romanian) points back to the country’s role in bringing sweet oranges to Europe. A pudding like this is a natural way to put them to use in winter, when citrus is at its best.
The pudding is baked in a water bath, chilled thoroughly, and inverted so the caramel pools around it. Plan on making it the day before you want to serve it.
Pudim de Laranja Recipe
Ingredients
- For the caramel:
- 3/4 cup granulated sugar
- 3 tablespoons water
- For the pudding:
- 6 large eggs, at room temperature
- 2 large egg yolks
- 3/4 cup granulated sugar
- 1 cup fresh orange juice, strained (from about 3 large oranges)
- Zest of 2 oranges
- 1 tablespoon fresh lemon juice
- Pinch of salt
Instructions
- Heat the oven to 325°F. Set a kettle of water to boil for the water bath.
- Make the caramel: in a small heavy saucepan, combine 3/4 cup sugar and the water. Cook over medium heat without stirring, swirling occasionally, until deep amber, 6 to 8 minutes. Immediately pour into an 8-inch round cake pan or a 9 by 5-inch loaf pan and tilt to coat the bottom.
- Whisk the eggs and yolks with 3/4 cup sugar until just combined. Avoid creating foam.
- Stir in the orange juice, zest, lemon juice, and salt. Strain through a fine sieve into the caramel-coated pan.
- Place the pan in a larger roasting pan and pour hot water to come halfway up its sides. Bake 45 to 50 minutes, until the edges are set and the center jiggles slightly.
- Cool in the water bath for 20 minutes, remove, cool completely, cover, and refrigerate at least 6 hours or overnight.
- To serve, run a thin knife around the edge, set a rimmed plate on top, and invert in one motion. Spoon any extra caramel over the top.
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