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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 |
Directions:
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.
2. Beat cream with remaining 2 teaspoons sugar until it holds soft peaks. Serve puddings topped with cream.
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