Tangerine Pudding

Name: Tangerine Pudding
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

11 ingredients

2 steps

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

Directions

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.