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
CHANGE SERVING SIZE
- 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
- 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.)
Garnishes: any citrus slices or mandarin, mint