Tangerine Pudding

Photo: Hector Sanchez; Styling: Caroline M. Cunningham
You'll need about six to eight tangerines for the 2 cups juice in this recipe. Feel free to substitute any variety of oranges or mandarins if you'd like.

Yield:

Makes 4 to 6 servings

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 2 Hours, 30 Minutes

Ingredients

1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon table salt
2 cups fresh tangerine juice
1 medium tangerine
3 large eggs
3 tablespoons butter
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
Sweetened whipped cream
Garnishes: citrus slices, pineapple mint

Preparation

1. Whisk together first 3 ingredients in a 3-qt. heavy saucepan. Whisk in tangerine juice until smooth. Remove 1 (2-inch) strip of peel from tangerine, using a vegetable peeler, and add to pan. Bring to a boil over medium-low heat, stirring occasionally; boil, stirring constantly, 1 minute or until mixture is thick and bubbly. Remove pan from heat.

2. Whisk eggs until frothy. Gradually whisk 1/4 cup hot juice mixture into eggs; add egg mixture to remaining hot juice mixture, whisking constantly. Return to heat, and cook, stirring constantly, 2 minutes or until thickened. Transfer mixture to a medium bowl; stir in butter and next 2 ingredients until butter is melted. Place heavy-duty plastic wrap directly onto warm custard (to prevent a film from forming); chill 2 hours. (Mixture will thicken as it chills.) Discard peel, if desired. Serve with whipped cream.

Note:

February 2014