Diana's Desserts - www.dianasdesserts.com

Tangerine Pudding with Bottom Crust

Servings: 6
2 large eggs, separated
1/4 tsp. salt
1/2 cup sugar
2 Tbsps. flour
2 Tbsps. butter
Grated rind of 1 orange
1/4 cup orange juice
1 Tbsp. lemon juice
1 cup milk

Beat egg whites with salt until soft peaks form. Gradually beat in ¼ cup sugar until stiff peaks form. Without washing beater, beat egg yolks until thickened and lemon color, gradually beat in ¼ cup sugar, flour, butter, orange rind, orange juice, and lemon juice. Gradually beat in milk until smooth, fold in egg whites. Turn into 6 (6-ounce) custard cups. Place in pan of hot water that comes about as high as pudding mixture. Bake in preheated 350°F oven until knife inserted in center comes out clean, about 35 minutes. Chill overnight. Bottom will be a sauce, top cake-like.

Source: Diana Baker Woodall