Orange Tangerine Pudding
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
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.
Makes 6 servings.
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