Pudín horneado de sémola y naranja

Ingredientes

• 85 g mandarin orange (about 3-4 pieces (depending on size))
• 50 g sugar (divided)
• 10 g honey (divided)
• 2 fresh bay leaves (or 4 dried bay leaves)
• 360 g whole milk
• 1/8 tsp salt
• 34 g fine semolina flour
• 29 g unsalted butter
• 1/2 tsp vanilla extract
• 1/2 tsp orange zest
• 100 g eggs (from 2 large-size eggs)

Preparación

1. 1

   Preheat the oven to 425 F (220 C) for conventional oven. For a convection oven, please lower the temperature by 20 F (15 C). Brush a soft butter on the bottom and the sides of a 1-quart (4-cup capacity) shallow baking dish

2. 2

   Position the oven rack at the upper 3rd of the oven

3. 3

   --- Prepare the oranges: ---

4. 4

   Cut the unpeeled oranges into thin slices. Place the orange slices with about 1/2 cup of water into a saucepan and bring to a boil and then immediately discard the boiling water. This is to get rid of the bitter taste of the rind.

5. 5

   Place the orange slices back into the pan, add 1 Tbsp sugar, 1 1/2 tsp honey, and 1 bay leaf (or 2 dried bay leaves) in the pan. Add water just enough to barely covering the oranges. Bring to a simmer and then lower the heat to let it gently simmer for about 15 minutes or so or until the oranges are slightly translucent

6. 6

   Transfer the orange slices and syrup to a small bowl to let it cool down completely.

7. 7

   --- Cook the semolina: ---

8. 8

   To the same saucepan, add milk, salt, the rest of the sugar, honey, and bay leaf. Bring to a boil and whisk to make sure sugar and honey has dissolved.

9. 9

   Gradually add the semolina flour while whisking

10. 10

    Cook until the mixture is bubbling and thickened, about 5 minutes.

11. 11

    Remove from the heat and add butter, vanilla extract, orange zest, and continue to mix until butter is melted and incorporated. Remove the bay leaves from the porridge

12. 12

    Add the egg into the semolina porridge, one at a time

13. 13

    Stir until combined before adding another one

14. 14

    Scrape the semolina mixture into the prepared baking dish. Smooth the top with a rubber spatula. Arrange the orange slices on top of the pudding. Reserve the syrup for later

15. 15

    --- Baking: ---

16. 16

    Place the baking dish in the positioned rack and bake for 15-20 minutes. The edges will puff up and the center will set but still pale in color

17. 17

    Remove from the oven and brush the reserved syrup all over the top of the pudding. You may or may not use all of them. Sprinkle with chopped nuts

18. 18

    Return it to the oven and bake for another 15-20 minutes or until the edges are deeply golden brown

19. 19

    --- To serve: ---

20. 20

    Remove from the oven and let it cool down for about 15-20 minutes before serving. Serve it warm or at room temperature

21. 21

    --- How to store: ---

22. 22

    The pudding is best served on the same day, but if you do have leftover, let it cool down completely and cover tightly with a cling wrap or transfer to an air-tight container and store in the fridge

23. 23

    Simply reheat in the microwave until warm or cover with a foil and reheat in the oven at 350 F for 10-15 minutes or until just warm through