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.

Tangerine Pudding

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup sugar

  • 3

    tablespoons cornstarch

  • ¼

    teaspoon table salt

  • 2

    cups fresh tangerine juice

  • 1

    medium tangerine

  • 3

    large eggs

  • 3

    tablespoons butter

  • 2

    teaspoons fresh lemon juice

  • ¼

    teaspoon vanilla extract

  • Sweetened whipped cream

  • Garnishes: citrus slices, pineapple mint

Directions

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. 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.


Nutrition

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