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Pudding: Tangerine Sponge Pudding




Source of Recipe


hugs.org


List of Ingredients




1 1/2 c Milk
3 lg Eggs; separated
1 tb Grated tangerine peel
1/3 c Tangerine juice
2 tb Unsalted butter; melted
2/3 c Sugar
1/2 c Flour
Candied citrus peel*; for
.. garnish


Recipe



*Separate recipe.

1. Preheat oven to 325°. Place 6 6 ounce ramekins
or custard dishes in a baking dish large enough to
hold them comfortably.

2. Heat milk. Lightly whisk egg yolks then whisk
in hot milk slowly. Add tangerine peel, juice and
butter. Combine flour and sugar just until
blended; stir into hot milk mixture just until
smooth.

3. Beat egg whites until stiff; fold into
tangerine mixture. Divide evenly among custard
dishes.

4. Pour water into baking dish to reach half way
up sides of custard dishes.

5. Bake 25 minutes or until firm to the touch and
golden. Remove to wire rack to cool. Serve with
candied citrus peel.

Candied Citrus Peel:
2 c Citrus peel
Cold water to cover
1 c Sugar
1/2 c Water

1. Cover peels with cold water in saucepan; bring
to a boil. Reduce heat and simmer 8 minutes.
Drain; repeat twice.

2. In clean saucepan, bring sugar and water to a
boil. Cook until sugar is dissolved; add peel.
Reduce heat and simmer over low heat until syrup
is absorbed, about 15 minutes.

3. Remove to wire rack; let dry at least 4 hours
or overnight. Store airtight in a cool place
indefinitely.

NOTE: If desired, roll peel in sugar or finely
chopped nuts before drying. Peel rolled in nuts
will not keep as long as without.