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Pomelo Creampuddings 1 1/3 cup pomelo or grapefruit juice 1 1/2 teaspoon cornstarch 2/3 cup sugar 3 large eggs In a small bowl, combine 1 tablespoon of the pomelo or grapefruit juice and the cornstarch and stir until smooth. Put the remaining juice in a medium nonaluminum saucepan. Add the sugar, place over medium heat, and cook, stirring, until the sugar melts. Whisk in the cornstarch mixture and remove from the heat. With a whisk, lightly beat the eggs in a large bowl. Whisk the warm juice into the eggs. Pour the mixture into a 1 1/2-quart souffle dish and cover with aluminum foil, pressing the foil around the rim to seal. Put the souffle dish on the steamer rack, place over simmering water, cover, and steam until the pudding is set and a knife inserted into the center comes out clean, about 35 minutes. Remove the souffle dish from the steamer pot and let cool. Refrigerate until chilled. Serve cold. Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by Jacques Maniere; translated by Stephanie Lyness
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