ORANGE TANGERINE PUDDING

Orange Tangerine Pudding image

Yield Makes 6 servings

Number Of Ingredients 8

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

Steps:

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