I am looking for a recipe for mexican orange pudding?

I am not exactly sure what it is called but it is something like Cocharo or something like that. It has grated orange peel in it.

I am looking for a recipe for mexican orange pudding?
The site below is for numerous orange pudding recipes.





I hope the one you want is amongst them.
Reply:Thanks for the responses from everyone. They really helped. Report It

Reply:It is not necessarily Mexican Orange pudding. Just good served with Mexican food.





Orange Pudding Recipe





Serves/Makes: 8





3 cups milk


3 eggs, separated


1 cup sugar plus 3 tbsp.


3 tablespoons confectioners' sugar


1 teaspoon lemon extract


1 teaspoon vanilla


3 tablespoons cornstarch


6 to 8 oranges


1/4 teaspoon cream of tartar








Place milk in double boiler and warm. Add 3 tablespoons of regular sugar to egg yolks and blend. Add to milk, stirring constantly. In another bowl, blend cornstarch with a little water. Strain and add to mixture in double boiler, stirring constantly until thick; cool. Add lemon and vanilla. Section oranges and place in baking dish (quart size). Put remaining cup of sugar over oranges. Pour cornstarch pudding over oranges. Cover with meringue made from beating egg whites, confectioners' sugar and cream of tartar. Brown in oven at 300 degrees. Watch carefully until browned.
Reply:Orange pudding





Serves 8











Preparation time over 2 hours





Cooking time 10 to 30 mins




















This can also be made with the juice of freshly squeezed blood oranges or mandarins. Many supermarkets now sell these juices freshly squeezed making it an easy pudding to prepare. It is set with cornflour and is not as firm as a jelly set with gelatine.


Ingredients


1 litre/1¾ pints orange or mandarin juice, freshly squeezed


125g/4½oz sugar


70g/2½oz cornflour


3 large oranges, peeled, all white pith removed


seeds of 1 pomegranate


250g/9oz double cream, whipped











Method


1. Bring the orange or mandarin juice to the boil with the sugar.


2. Dissolve the cornflour in 250ml/9fl oz of water and pour it into the simmering juice, stirring vigorously. Continue to stir - in one direction only - until the mixture thickens, then cook over a low heat for about 15 minutes.


3. Cut each orange into thick slices and each slice into four pieces. Remove the pips.


4. Let the orange or mandarin mixture cool and pour into a glass serving bowl. Stir in the pieces of orange, cover with clingfilm and chill in the fridge for a few hours.


5. Sprinkle the pomegranate seeds over the pudding and serve with whipped cream.