Combine first 3 ingredients in a small saucepan; crush with a wooden spoon. Stir in tangerine juice, orange juice, cornstarch, and salt, stirring well. Bring to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly. Remove from heat; stir in lemon juice and butter. Pour pudding into a bowl; cover surface of pudding with plastic wrap. Chill.
Place cream in a bowl; beat with a mixer at high speed until stiff peaks form. Fold half of cream into pudding. Spoon 1/2 cup pudding into each of 4 dessert bowls or glasses; top each serving with 1 tablespoon whipped cream.
Wow!This was delicious! We love tangy and it was a great finish to a meal. I followed the recipe and it was pretty easy. 3 TBsp of cornstarch was plenty. It was very firm. I chilled in the fridge for at least 3 hours before adding whipped cream. I should have added the whipped cream much yearly, as the firmness made it a little hard to mix. Can't wait to eat this dish again.
I must admit when I was juicing all the oranges I was hoping that the results would be worth the effort...and it was divine. Don't think about not using the cream. It is the perfect compliment. I ended up using only 1 tangerine and the rest navel oranges because the tangerines didn't have a lot of juice. I also strained the juice before adding to the sugar mixture.
Made this for dinner guests. Mine firmed up well in the fridge. Followed the recipe except I boiled the mixture for closer to 7 or 8 minutes, the mixture still looked liquidy but it firmed up well when left in the fridge overnight. My guess is the previous reviewer took her mixture off the heat too soon or didn't chill for long enough because mine was between pudding and jello consistency. My guests really enjoyed it and so did I.
Made today, it turned more like soup than a pudding! It needs either more cornstarch or an egg yolk. The combination of citrus juices was very tasty, it just needs a little tweaking! Will make again with more cornstarch.
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