You know I write from Southern California, right? Here, practically every yard has a heavily laden citrus tree. Ours are lemon and lime. Which was the problem; when I was making Tangerine Pudding one recent evening, I was a smidge short on fresh-squeezed tangerine juice. Lemon or lime wouldn’t fix my problem, I needed tangerine. Or orange…
A lovely woman of a certain age at the end of our block has three prolific orange trees right on the sidewalk. No fence. She’s told me more than once that I can have oranges, “any time you ask.” She said ask (not “any time you WANT.”) This is a neighborhood where if you ring a senior’s doorbell after dark can result in a bulletin out on our neighborhood email system alerting of the potential burglar checking to see who is home. Dang, I need juice.
Confession: I plucked after dark. Four oranges. I felt dirty. Right before the incident, a car drove slowly up the street and STOPPED at that corner! Seriously? A police car?? Man, it’s hard to swipe oranges in this ‘hood. Once he passed me, jump/grab/pocket, jump/grab/pocket. Lest you feel sorry for the lady, those trees still have hundreds of oranges remaining. All out of reach, even for this 5’8” criminal.
I got over my guilt by licking the pan. Mmmmm. The recipe from the January/February 2011 Cooking Light magazine was topped with heavy whipped cream. I had none of THAT either. There was just enough plain yogurt in our refrigerator to juice up a bit for the topping. Excellent.
Tangerine Pudding with Citrus Yogurt adapted from Cooking Light Magazine
- 3 tablespoons sugar
- 2 teaspoons grated tangerine rind, divided
- 2 cups + 2 tablespoons fresh tangerine juice (or a mixture of tangerine and orange), divided
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1tablespoon fresh lemon juice
- 1 teaspoon unsalted butter
- 1/4 cup plain yogurt
Combine sugar and 1 teaspoon tangerine rind in a medium saucepan, whisk until blended. Add 2 cups tangerine juice, cornstarch and salt, stirring well. Bring to a boil, stirring constantly. Stir until thickened (less than 2 minutes). Remove from heat, stir in lemon juice and butter. Pour into serving cups, cover surface of pudding with plastic wrap. Chill.
Place yogurt in a small bowl and add 1 teaspoon tangerine rind and 2 tablespoons tangerine juice. Top each serving with a dollop of yogurt. Makes 4 servings.