Orange Tangerine Pudding

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#44068

serves/makes:

ready in:
under 30 minutes

1 review

ingredients

2 tablespoons cornstarch PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon cornstarch
1/2 cup sugar PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons sugar
2 cups store-bought orange tangerine juice (not from concentrate)
2 tablespoons unsalted butter
1 teaspoon finely grated fresh orange or tangerine zest
1/3 cup well-chilled heavy cream

directions

Whisk together cornstarch, 1/2 cup sugar, and a pinch of salt in a 1 1/2-quart heavy saucepan, then whisk in juice until smooth. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, until thickened, 2 to 3 minutes.

Remove from heat and whisk in butter and zest, then transfer pudding to a metal bowl. Set bowl into a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes. Spoon into glasses or ramekins (4-5 oz size) on a baking sheet and chill, covered, 10 minutes.

Beat cream with remaining 2 teaspoons sugar until it holds soft peaks. Serve puddings topped with cream.

added by

yankeegirl

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Jordan REVIEW:
July 20, 2013

Love this recipe! Wonderful citrus flavor and not overly sweet. I added some additional tangerinze zest to the whipped cream for extra flavor.

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