• Separe about 200 ml of horchata  to make later a sauce for the pudding.
• In a bowl beat eggs well with the addition, mixing well, of the rest of the horchata and  the grated orange rind.
• Crumble the fartons and incorporate it into the mix. Left the mix the whole night in the fridge.
• Prepare the caramel with water and few drops of lemon. Before using the mold for caramelized, add a couple tablespoons of the horchata that we had to separate the sauce. The rest is added to the bottom of the mold and when cold put the mixture.
• Cook in the oven in a bain-marie at about 180 º C.
•  Take the rest of the horchata, add a pinch of corn flour and vanilla. Well mixed, put to fire, to obtain a cream.
•   remove it from the mold before it is completely cold
• Then cut into small pieces and is accompanied by the cream.
•  You can add a couple tablespoons of sugar to the pudding mixture, for those who like sweeter.

Recipe created by Margarida. Link to the recipe in her blog Acibechería