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For Custard;
-1 liter of milk
-1,5 cups of sugar
-125 g butter
-1 cup flour
-Half grated orange peel
-1 packet of vanilla

For orange sauce;
-1 cup water
-2 tablespoons of starch
-Half grated orange peel
-Half a cup of sugar

For the base;
-2 pack of vetch biscuits
-2 tablespoons butter
-2 tablespoons of milk


-First, pass the biscuits through the rundown. Melt 2 tablespoons of butter and add to the biscuits with milk.
-Let’s lay the mixture on the base of our oily paper-laid mold. Hand or glass with a good pressure and compression, and let it get better.
-Melt the butter for the custard and fry the flour. When the color changes, let’s add the milk slowly and mix it quickly.
-Add the sugar and grated orange peel and cook until thick. When the eye is eye to eye, let’s add vanilla and close it. Pour a portion of the pudding into the mold and sliced ​​oranges with pudding.
-Let’s pour the remaining custard and let it cool. For orange sauce; Let’s mix all the ingredients in a saucepan until it gets thick.
-Pour the orange sauce over the cooled custard and let stand in the refrigerator for 1 night. If you don’t have time, it will be enough in 6-7 hours. You can serve by decorating as you wish.

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