Orange pudding

Wash and Peel oranges ensuring to remove only the yellow part.

Only cut the peel of two tiny strips fruits that you will put in a pan covered with water: Cook for 10 minutes, then remove from heat and let them drain.

Blanched almonds, peel them and chop very fine.

Lay five egg yolks in a saucepan with sugar and vanillin and mount them with a wooden spoon or electric mixer until smooth and make the mixture fluffy.

Dilute pour over orange juice slowly and stirring constantly to blend to perfection; If the mixture is not just United fluid a few tablespoons of water.

Put pot on the fire and keep it until the cream does not boil, then wash immediately and let it cool.

Meanwhile, whip the cream and add to the cream cold now with almonds and pieces of orange peel, stirring gently.

Mix everything together and pour into a mold from previously buttered pudding, scannellate and walls with central hole.

Put in the freezer for 2 hours.

Then, to extract the pudding more easily, dip the mold briefly in boiling water, then dry the attachment before you turn it over on the plate by rolling.