Here is a concise summary of the provided transcript:
**Recipe:** Orange Pudding with Caramelized Syrup
**Key Features:**
* No eggs, no oven required
* Easy to prepare
* Ingredients:
+ Orange syrup (sugar, orange juice)
+ Unflavored gelatin
+ Condensed milk
+ Cream
+ Fresh orange juice
**Basic Steps:**
1. Prepare caramelized orange syrup in a 20cm round mold.
2. Hydrate unflavored gelatin in water, then dissolve in microwave.
3. Blend gelatin mixture with condensed milk, cream, and fresh orange juice.
4. Pour mixture into prepared syrup mold.
5. Refrigerate for at least 3 hours, then unmold and serve.
**Tips & Variations:**
* Use room temperature ingredients to avoid thermal shock.
* Adjust orange juice quantity based on orange size.
* If pudding sticks to mold, briefly heat mold over flame to release.
Here are the extracted key facts in short sentences, numbered for reference:
**Ingredients and Equipment**
1. The recipe uses orange syrup, sugar, orange juice, unflavored gelatin, condensed milk, and cream.
2. A 20cm x 8cm round shape mold is used (hole in the middle optional).
3. A blender is used for mixing.
**Syrup Preparation**
4. 1 cup of sugar (200ml cup) is used to make the syrup.
5. Half a cup of orange juice is added to the melted sugar.
6. The heat should be medium to prevent burning.
7. The syrup should be stirred until the sugar is completely melted.
**Gelatin Preparation**
8. 100ml of room temperature water is used to hydrate 2 packets of unflavored gelatin (24g total).
9. The gelatin hydrates in approximately 5 minutes.
10. The hydrated gelatin is then dissolved in the microwave for about 20 seconds.
**Pudding Preparation**
11. Two 395g boxes of condensed milk and two boxes of cream are used.
12. 200ml of pure orange juice (from approximately 3 oranges) is added.
13. The dissolved gelatin is added to the mixture and blended for about 3 minutes.
**Chilling and Serving**
14. The pudding mixture is poured into the reserved syrup mold.
15. The pudding chills in the refrigerator for at least 3 hours to set.
16. If the pudding sticks to the mold, heating the mold for a minute can help release it.
**Miscellaneous**
17. All ingredients should be at room temperature to avoid thermal shock.
18. The refrigerator, not the freezer, is used for chilling the pudding.