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1
Preheat the oven to 350 degrees F.
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2
Place the orange juice in a small saucepan and reduce over medium-high heat to 1/4 cup.
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3
Using 1 1/2 teaspoons of the butter, lightly butter 6 (3/4-cup) ramekins.
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4
Place the ramekins in a large baking dish or roasting pan and set aside.
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5
In a mixing bowl cream together the sugar, remaining 2 tablespoons butter, and orange zest.
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6
Add the egg yolks 1 at a time, beating well after each addition.
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7
Stir in the flour.
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8
Gradually add the orange juice; don't worry if the mixture looks curdled or appears to be separating.
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9
Stir in the milk.
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10
In a separate bowl beat the egg whites until they just hold stiff peaks.
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11
Gently fold the egg whites into the yolk mixture in 3 additions.
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12
Do not overmix; the mixture will appear thin.
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13
Divide the pudding cake mixture among the ramekins and add enough hot water to the baking dish to come half way up the sides of the ramekins.
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14
Cover the ramekins with a sheet of parchment paper that has been coated on one side with a non-stick baking spray.
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15
Bake until the pudding cakes are puffed and lightly firm to the touch, 30 to 35 minutes.
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16
Remove from the oven and transfer ramekins to a wire cooling rack to cool slightly.
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17
Dust lightly with powdered sugar and garnish with a sprig of mint.
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18
Serve hot or warm.
