Creamy Orange Pudding Like You've Never Seen!

INGREDIENTS:

• 300 g of sugar
• 7 egg yolks
• 250 ml orange juice, freshly squeezed
• 150 g sugar for the caramel
• 1 glass of port wine for the caramel

PREPARATION:

In a saucepan, make the caramel: add the sugar and, once it starts to melt and turn golden at the edges, remove from the heat and slowly add the Port wine, stirring vigorously between each addition, it will foam up quite a bit.

Return to the heat until the caramel turns a darker colour, being careful not to let it burn.

Pour the caramel into the pudding mould, covering the central cone and spreading it up the sides.

In a bowl, add the egg yolks and sugar and whisk together until well combined. Add the orange juice and whisk until the mixture becomes frothy.

Pour the mixture into the caramelized mould, cover with parchment paper and the lid. Place it in the air fryer basket, with about two fingers' depth of water at the bottom, and cook at 200°C (400°F) for about 45 minutes.

Lift the mould's lid and check if the pudding is cooked through by touching it with your finger — the texture should be firm and smooth.

Once cooked, remove the mould from the air fryer basket and let it cool. Once cold, place it in the fridge and unmould the next day.