Simply Divine Tangerine Pudding

Nothing tastes like Florida more than citrus - especially this sweet, tangy divine dessert

By Robin Draper February 24, 2014

Momix botanica twovzi

Nothing tastes like Florida more than 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 Simply Divine Tangerine Pudding 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


½ cup sugar

3 tablespoons cornstarch

¼ tsp. table salt

2 cups, fresh Florida tangerine juice – (juice 10 small tangerines or 8 medium tangerines OR Use fresh bottled juice)

+ 3 tangerines (for peeling and using sections)

3 large eggs, room temperature

3 tablespoons butter

2 teaspoons fresh lemon juice (1/2 lemon)

¼ teaspoon vanilla extract

Whipped Cream:

1 pint of heavy whipping cream, 1 teaspoon of vanilla, 2 tablespoons of sugar

4 sprigs of mint


Early Steps:

1. Juice the tangerines for 2 cups of juice.

2. With an extra tangerine, using a vegetable peeler, slice ½ inch of  the outer tangerine peel.

3. In a bowl, beat 3 eggs until frothy (in a mixer, or using a whisk) around 3-4 minutes. Set aside.

Cooking Steps:

1. In a medium saucepan, whisk together dry ingredients: ½ cup sugar, 3 tablespoons cornstarch and ¼ teaspoon salt.

2. Turn on stove to medium-low heat, place pan on stovetop, and begin adding the 2 cups of tangerine juice. Stir until smooth, eliminating any lumps.

3. Add ½ inch tangerine peel into the warm mixture. Continue heating mixture stirring occasionally.

4. Next, bring mixture to a simmering boil and whisk constantly for around 1-2 minutes. Mixture should become thick and bubbly. Remove from heat. It will become thick and pudding-like, coating the back of a spoon. (If it takes longer, continue stirrring until thickened.)

5. Take ¼ cup of the hot mixture and add to the set-aside egg mixture, continue whisking another 2 minutes.

6. 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.

Final Steps:

1. 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.

2. Place plastic wrap directly on the warm pudding, so no film is created.

3. Chill for 2 hours. If desired, remove peel from the pudding.

4. Add whipped cream, tangerine sections and sprig of mint.

Whipped Cream:

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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Recipe adapted from Southern Living

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