Orange Tangerine PuddingRomulo Yanes
Recipe information
Total Time
30 min
Yield
Makes 6 servings
Ingredients
2
tablespoons plus 1 teaspoon cornstarch
1
/2 cup plus 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
Special Equipment
6
(4- to 5-oz) glasses, ramekins, or cups
Need to make a substitution?
Preparation
Step 1
Whisk together cornstarch, 1/2 cup sugar, and a pinch of salt in a 11/2-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 on a baking sheet and chill, covered, 10 minutes.
Step 2
Beat cream with remaining 2 teaspoons sugar until it holds soft peaks. Serve puddings topped with cream.