Tangerine Pudding

By MJH

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.

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

Details

Cooking time 150mins
Adapted from myrecipes.com

Preparation

Step 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.

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.