Ingredients
1 cup sugar
1/2 cup water
10 large eggs
21 ounces sweetened condensed milk
1 1/2 cups fresh orange juice
Candied orange zest, for garnish
Preparation
Heat oven to 350 degrees. In a small saucepan, combine sugar and water. Cook over medium-high heat without stirring, until sugar turns amber. Immediately pour into a 1 1/2-quart steamed-pudding mold. Using pot holders, pick up mold and swirl mixture to coat bottom and sides completely.
Beat eggs, condensed milk, and orange juice on low speed until well combined. Pour into prepared mold, clamp on lid, and place in a small roasting pan. Pour in boiling water to reach halfway up sides of mold, and bake 1 to 1 1/2 hours. Start checking for doneness after 1 hour; a knife blade inserted into pudding should come out clean. Let cool to room temperature, then refrigerate until cold. Unmold onto a plate just before serving. Garnish with candied orange zest.
