Recipe: Steamed pudding cakes - orange

I love making this dessert, there's a certain magic to it - with one batter, you wind up with a beautiful custard with its own cake base built right in.  We served this in Hong Kong and it was a big hit.  When you make it, don't worry if the mixture doesn't completely emulsify because it's intended to separate during cooking anyway.  To make sure I get the cake bases all even, I usually skim the foamiest layer off the top of the batter and divide it among the cups first, then portion the denser custard next (the foamy part just floats on top as you pour the custard in).  This recipe should give you 18 4oz portions.

 You will need:

59g / 2.1oz               flour

178g / 6.3oz             sugar (plus more for cups)

2.5ml / 1/2tsp           kosher salt

750ml / 3C               cream

625ml / 3/4C            fresh squeezed orange juice (about 3)

3                               zest from oranges (microplane)

9                               eggs (room temperature)

as needed                 butter for cups (room temperature)

Method:

 - set the oven to 325F / 170C

 - coat the cups in the butter, dust with sugar, then put in the fridge to set up

 - mix the flour with half the sugar, salt and zest

 - separate all the eggs into yolks and whites

 - whisk the cream into the yolks, then add the orange juice

 - mix the wet and dry mixes together

 - whip the egg whites to soft peak, sprinkle in the sugar, and take to a medium peak

 - fold the whites into the batter

 - divide the foamiest top layer among the cups

 - divide the remaining custard among the cups

 - set the cups in a bain marie and bake 15 minutes (no fan or convection)

 - rotate the pan and bake another 15 minutes (cover if tops are browning)

 - check that the cake "tops" are firm, then pull from the oven and cool on a rack

 - store in the refrigerator

 - to serve, dip the cup in warm water, run a knife around the edge, and invert

orange pudding cake with strawberry relish