Orange Pudding

Wash and peel the oranges, making sure to remove only the yellow part

Cut the peels of two fruits into very small strips and place them in a saucepan covered with water: cook for 10 minutes, then remove from heat and let them drain

Blanch the almonds, peel them and chop them finely

Put five egg yolks in a saucepan with the sugar and vanillin and beat them with a wooden spoon or an electric mixer until the mixture is soft and frothy

Dilute it by slowly pouring in the orange juice while continuously mixing to perfectly combine; if the mixture seems too thick, add a few tablespoons of water

Place the saucepan on the heat and keep it until the cream begins to bubble, then remove it immediately and let it cool

In the meantime, whip the cream and add it to the cooled cream with the almonds and the orange peel pieces, stirring gently

Combine everything and pour it into a previously buttered fluted pudding mold with a central hole

Place in the freezer for 2 hours

Then to easily remove the pudding, immerse the mold for a moment in boiling water, then dry it before inverting it onto the serving plate