Citrus Pudding with Whipped Cream

  • Yolcas Posted: 01/08/11
    Worthy of a Special Occasion

    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.

  • sammysue Posted: 01/17/11
    Worthy of a Special Occasion

    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.

  • StacePay Posted: 01/18/11
    Worthy of a Special Occasion

    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.

  • Monkeylou Posted: 01/09/11
    Worthy of a Special Occasion

    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.

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