Creamy Tangerine Custard
Cook Time
Passive Time
3
minutes
2
hours
Cook Time
Passive Time
3
minutes
2
hours
Ingredients
1/2
cup
sugar
3
tbsp
cornstarch
1/4
tsp
table salt
2
cups
fresh tangerine juice
(6-8) tangerines
1
medium tangerine
3
eggs
large
3
tbsp
butter
1/4
tsp
vanilla extract
Instructions
Whisk together first 3 ingredients in a 3-quart heavy saucepan.
Whisk in tangerine juice until smooth.
Remove 1 (2-inch) strip of peel from tangerine, using a vegetable peeler, and add to pan.
Bring to a boil over medium-low heat, stirring occasionally; boil, stirring constantly, 1 minute or until mixture is thick and bubbly.
Remove pan from heat.
Whisk eggs until frothy.
Gradually whisk 1/4 cup hot juice mixture into eggs; add egg mixture to remaining hot juice mixture, whisking constantly.
Return to heat, and cook, stirring constantly, 2 minutes or until thickened.
Transfer mixture to a medium bowl; stir in butter and extract until butter is melted. Discard peel.
Place heavy-duty plastic wrap directly onto warm custard (to prevent a film from forming); chill 2 hours. (Mixture will thicken as it chills.)
Recipe Notes
Garnishes: any citrus slices or mandarin, mintÂ