Grand Marnier Steamed Pudding

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   1. Heat oven to 375 degrees. Lightly butter six four-ounce ramekins. Dust each with sugar, shaking out any excess.

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   2. In a small bowl, mix sugar with flour and orange zest. In a large bowl, lightly beat egg yolks, and stir in buttermilk and Grand Marnier/orange juice mixture.

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   3. Whip egg whites until softly peaked. Whisk sugar mixture into buttermilk mixture. Fold in beaten egg whites in thirds. Spoon batter into prepared containers. Place in a baking pan, and add hot water to the pan to come halfway up the sides of the ramekins. Cover pan completely with foil.

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   4. Bake about 15 minutes, until batter begins to puff. Remove foil, and bake another 15 minutes or so, until tops begin to brown and are springy to touch. A little cracking is fine. (Do not overbake. The runny pudding part is yummy!)

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   5. Remove from oven. Let cool just a few minutes. Remove ramekins to a wire rack. Serve warm. If you make the pudding in advance, allow it to cool to room temperature, and then reheat in a warm water bath when ready to serve. If desired, top with whipped cream and orange zest.

* Per serving · 4 servings · Values may vary.

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