Have you noticed, how tangerines have broken into the food scene of late? Having made their debut they are now showing up in a variety of exciting new ways. I can’t think of a more pleasant or deserving fruit for this to happen to. This simple little citrus, which for so long has primarily been eaten as a plain healthy snack, with just a bit of “dressing up”, turns into a stunningly beautiful dessert with distinctive flavor and tangy zip and sparkle.
I am considering using this recipe for our Easter dinner dessert. So often I’ve chosen a light yellow lemony one for this meal but I’m thinking a tangerine creation could be a colorful, lovely and refreshing change. Of course, there’s no need to wait till Easter. Why not try it for an early spring lunch or dinner to usher in the warmer weather?
Creamy Tangerine Custard Dessert