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Categories:
sugar cornstarch salt tangerine juice tangerine eggs butter lemon juice vanilla whipped cream pineapple mint
Viewed: 57 - Published at: 2 years agoIngredients
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon table salt
- 2 cups fresh tangerine juice
- 1 medium tangerine
- 3 large eggs
- 3 tablespoons butter
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon vanilla extract
- Sweetened whipped cream
- Garnishes: citrus slices, pineapple mint
Method
- Whisk together first 3 ingredients in a 3-qt. 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 next 2 ingredients until butter is melted. Place heavy-duty plastic wrap directly onto warm custard (to prevent a film from forming); chill 2 hours. (Mixture will thicken as it chills.) Discard peel, if desired. Serve with whipped cream.
