Orange Tangerine Pudding

Orange Tangerine Pudding
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons unsalted butter
  • 1/3 cup heavy cream
  • 2 cups store-bought orange tangerine juice (not from concentrate)
  • 1 teaspoon fresh orange or tangerine zest
  • 7 teaspoons cornstarch
  • 6 4- to 5-oz glasses, ramekins, or cups
  • 10 teaspoons sugar

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, ...

View full recipe at Epicurious

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