I thought the pudding was fantastic, but my husband and daughter thought it a bit too tart. I would probably up the sugar by a quarter cup next time for their sake. I also poured my pudding through a fine meshed sieve when I transferred it to the bowl. That caught a bunch of tiny bits of egg that had cooked up instead of being incorporated in the pudding. This is an great recipe though. You can read my full review at Taking On Magazines: http://bit.ly/1cjR9T6
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.
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Total: 2 Hours, 30 Minutes
- 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
- 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.
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