Honey Tangerine Pudding
Recipe type: Dessert
Cuisine: Californian
Prep time: 
Cook time: 
Total time: 
Serves:: 2 cups serves 4-8
  • Pudding Ingredients
  • 1 t Heaping finely grated tangerine zest
  • 2 Tbsp. Granulated sugar
  • 3 Tbsp. Organic cornstarch
  • 2 C Freshly squeezed juice from 8 Tangerines or mixed citrus
  • A tiny pinch of kosher sea salt
  • 3 T Honey, or to taste
  • 1 T Unsalted butter (optional)
  • Topping Ingredients
  • 1 C Heavy Whipping Cream
  • 2 T Granulated sugar
  • ¼ t Anise Seeds or a tiny pinch of ground anise
  • ¼ C Dried figs, chopped
  • ¼ C Toasted Walnuts
  1. In a medium saucepan, crush the tangerine zest with the sugar to moisten the sugar with the fruit’s aromatic oils.
  2. Add the cornstarch, juice, and salt.
  3. Stir to dissolve the cornstarch.
  4. Bring the mixture to a boil over medium-high heat and cook, stirring, until the juice has thickened, after about 8 minutes.
  5. Cook one minute more, then turn off the heat and whisk in the butter and honey.
  6. Taste, and if extra sweetener is needed, add more.
  7. Divide among 8 mini dessert glasses and refrigerate until set, about 2 hours.
  8. Before serving, whip cream for 3 minutes.
  9. Sprinkle in sugar and anise seeds.
  10. Continue whipping until stiff peaks form.
  11. Dollop a couple tablespoons of cream over each pudding.
  12. Garnish with figs and walnuts.
Recipe by My Sweet California Life at https://www.mysweetcalifornialife.com/honey-tangerine-pudding-just-right-for-winter-entertaining/