Vanilla pudding with caramel-orange juice sauce

Name: Vanilla pudding with caramel-orange juice sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp (to boil; for 1/2 l milk); 1/2 l Milk; 6 tablespoons (approx. 90 g) Sugar; 25 g Hazelnut brittle; 100 ml Orange juice; 50 g Butter; 7-10 Tbsp Orange peel strips and mint

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp (to boil; for 1/2 l milk)
1/2 l Milk
6 tablespoons (approx. 90 g) Sugar
25 g Hazelnut brittle
100 ml Orange juice
50 g Butter
7-10 Tbsp Orange peel strips and mint

Directions

1
Mix pudding powder and 6 tablespoons of milk. Put the remaining milk and 3 tablespoons of sugar in a pot and bring to the boil. Remove from heat and add the pudding powder while stirring.
2
Bring to the boil again. Rinse 4 pudding moulds (each containing approx. 125 ml) cold and sprinkle with approx. half of the brittle. Add the remaining brittle to the pudding and stir in. Fill the pudding into the moulds and smooth it down.
3
Leave to set in the refrigerator for at least 3 hours. For the sauce, melt the remaining sugar in a pot and let it caramelize. Deglaze with orange juice while stirring and boil down for 3-5 minutes at low heat.
4
Remove from the heat, add butter in flakes and beat until melted. Let it cool. Loosen the pudding with a knife at the edge and turn out onto plates. Pour caramel sauce over it and serve decorated as you like with orange peel strips and mint.