Valentine’s Day is almost here and Authentic Florida’s Tangerine Pudding recipe could be the most divine dessert you have ever tasted (no kidding). Nothing tastes like Florida as much as citrus – especially tangy, sweet fresh tangerines. Florida’s tangerines are generally more pungent and intense than its cousin, the orange and this recipe is a perfect complement to any meal.
I use fresh tangerines with this recipe, but if you have only fresh bottled juice, it could work as well.
Cooking Time: 30 minutes
Refrigerator Time: 2 hours
Yields: 4 servings
2 cups, fresh Florida tangerine juice – (juice 8 small tangerines or 6 medium tangerines OR Use fresh bottled juice) + 2 whole tangerines (for peeling and using as sections)
3 large eggs, room temperature
½ cup sugar
3 tablespoons cornstarch
¼ tsp. table salt
3 tablespoons butter
2 teaspoons fresh lemon juice (1/2 lemon)
¼ teaspoon vanilla extract
1 pint of heavy whipping cream, 1 teaspoon of vanilla, 2 tablespoons of sugar
4 sprigs of mint
Juice the tangerines to create 2 cups of juice. Set aside.
Next, with an extra tangerine, using a vegetable peeler, slice ½ inch of the outer tangerine peel.
In a separate bowl, beat 3 eggs until frothy (in a mixer, or using a whisk) around 3-4 minutes. Set aside.
Begin by assembling and placing in a sauce pan the dry ingredients: ½ cup sugar, 3 tablespoons cornstarch and ¼ teaspoon salt.
Next, turn on the stove to medium-low heat, place pan on stovetop, and add in slowly the 2 cups of tangerine juice. Whisk mixture until smooth for 15 minutes, eliminating any lumps.
Add ½ inch tangerine peel into the warm mixture. Continue heating mixture stirring occasionally, 2-3 minutes.
Next, bring mixture to a simmering boil and whisk constantly for around 3-4 minutes. Mixture should become thick and bubbly.
Then, remove from heat. It will become thick and pudding-like, coating the back of a spoon. (If it takes longer, continue stirring until thickened.)
Take ¼ cup of the hot mixture and add to the set-aside egg mixture, continue whisking another 2 minutes. (This is called tempering.)
Take the bowl of the remaining egg mixture and place in the hot pan. Turn heat on low to medium again and stir constantly for 2 more minutes.
Off the stove, pour the hot mixture from the pan into a medium sized bowl. Stir in 3 tablespoons of butter, 2 teaspoons of lemon juice and ½ teaspoon of vanilla extract.
Place plastic wrap directly on the warm pudding, so no film is created. Chill for at least 2 hours. If desired, remove peel from the pudding.
Meanwhile, take the remaining two tangerines, peel and cut into sections to add to the pudding later.
Finally, assemble the dessert by layering the mixture with pudding, whipped cream and tangerine sections. Top with whipped cream and sprig of mint.
Mix 1 cup of heavy, whipping cream in a mixer on high speed with 2 tablespoons of sugar and 1 teaspoon vanilla.
Top with a sprig of mint.
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This recipe was adapted from Southern Living