Tangerine Pudding with Citrus Yogurt

Tangerine Pudding with YogurtYou 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.

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{ 5 comments… read them below or add one }

1 Kelly February 10, 2011 at 11:00 am

I definitely know about the citrus trees in your area! I will admit it is inherent to my fantasy of what my life would be like if I lived in CA. I imagine myself having a small yard that I fill to the brim with citrus trees and an avocado one too for good measure!

2 Kathleen February 8, 2011 at 12:09 pm

What a wonderful idea, no not the stealing-I live in Florida so have done the same. I am going to make this with Honeybell Oranges, my favorite and they are in season right now for such a short time. Looks delicious. Thanks

3 Quyen - Kitchen Runway February 7, 2011 at 11:01 pm

Patti, your story cracks me up! I’m glad you got over the guilt when you licked the pan! It must have been some seriously delicious tangerine pudding to erase that sort of guilt. You’re too funny and I love it!

4 Dorothy at Shockinglydelicious February 7, 2011 at 8:07 pm

OMG is all I have to say.
Springing to kitchen to make this.
Need it NOW.

5 Laura @ Family Spice February 7, 2011 at 6:43 pm

ha! ha! Been there, done that! Of course, I have a lemon and lime tree in my front yard and we do share with our nice neighbors. But not this one particular older lady who has been warned NOT to pick my trees – she comes with a plastic bag and takes everything!

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