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Baked Orange Pudding

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2 tablespoons butter
2/3 cup sugar
2 egg yolks, unbeaten
1/4 cup frozen orange juice concentrate
2 tablespoons flour
1 cup milk
2 egg whites


Cream butter and sugar until blended. Add egg yolks, one at a time and beat well after each addition. Add orange juice, then flour and blend. Add milk gradually, stirring briskly. Beat egg whites until stiff, but not dry, and fold into the orange mixture. Pour into greased custard cups, set in a shallow pan of hot water and bake in a 375 degree oven for about 35 minutes, or until done. Unmold and serve hot or cold with slightly sweetened whipped cream.

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