¾ cup granulated sugar
3 tablespoons
cornstarch
3 cups milk
4 egg yolks,
beaten
1 tablespoon
butter
3 tangerines,
divided
In the top of a double boiler, combine sugar and
cornstarch. Stirring constantly, whisk
in milk and cook over medium heat until thick and bubbly. Remove from heat. Place egg yolks in a small bowl. Whisk in 1 cup hot pudding into yolks. Return egg yolk mixture to double boiler,
stir in butter and cook for another minute.
Peel, section, trim and seed 2 tangerines. Cut each section into small pieces. Remove zest from remaining tangerine and
extract juice, about 1 teaspoon. Fold
pieces, zest and juice into pudding.
Cover and chill before serving.
Yield: 6
servings.
Carolyn Gass Hardimon, M. S. Home Economist