See more
Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Tangerine Pudding

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.

Southern Living FEBRUARY 2014

  • Yield: Makes 4 to 6 servings
  • Hands-on:30 Minutes
  • 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.


Go to full version of

Tangerine Pudding recipe