Pudim de laranja - orange pudding

(preferably one day before, so that hard caramel layer becomes sufficiently liquid again): Preheat the oven to 175 ° C. In a thick saucepan, bring 100 g sugar to the boil with 2 tbsp water. Do not stir. Blend mixture for 5-7 minutes until sugar melts and turns golden brown (not too dark, that gives bitter taste). Carefully pour hot caramel into molds and turn the molds around immediately so that caramel flows evenly over the soil. Squeeze out oranges. In bowl of eggs with 50 g sugar with hand mixer frothy beating. Stir in orange juice and milk and pour mixture into molds. Put the molds in a baking dish and fill the dish to half way with boiling water. Place the dish into the oven and let puddies solidify in 20-30 minutes. Let puddinkjes cool down and put them in the refrigerator for 4 hours, but preferably all day, otherwise caramel does not flow well.

Carefully remove the smooth knife from the side of puddles to loosen them and dip the underside of the molds into hot water. Place the plate on puddons and gently turn together.