Deborah Madison's Tangelo-Tangerine Pudding

Name: Deborah Madison's Tangelo-Tangerine Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Stevia, orange blossom honey, or agave nectar, to taste; 3 Tbsps organic cornstarch; 1 teaspoon heaping teaspoon finely grated tangerine, tangelo, or other citrus zest; 473 milliliters fresh tangelo juice (from 10 to 12 tangelos) or mixed citrus juice; 1 pinch Tiny of salt; 1 Tbsp organic sugar; 1 Tbsp unsalted butter; 1 teaspoon bottled yuzu juice or 1 tablespoon orange-flower water

You can never have too many dessert recipes, so give Deborah Madison's Tangelo-Tangerine Pudding a try. This recipe makes 4 servings with 182 calories, 0g of protein, and 3g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. If you have agave nectar, cornstarch, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Smash the tangerine zest with the sugar to moisten the sugar with the fruit's aromatic oils.

Ingredients you will need

Tangerine

Fruit

Sugar

Transfer to a 1-quart saucepan along with the cornstarch, juice, and salt. Stir to dissolve the cornstarch.

Ingredients you will need

Corn Starch

Juice

Salt

Equipment you will use

Sauce Pan

Turn on the heat, bring the mixture to a boil, and cook, stirring, until the juice has thickened, after just a few minutes. Cook for 1 minute more, then turn off the heat and whisk in the butter and yuzu or orange-flower water. Taste, and if extra sweetener is needed, add a few drops of stevia, orange blossom honey, or agave nectar.

Ingredients you will need

Orange Flower Water