Categories: pudding- custard- mousse- flan

Ingredients

• 1 Tbsp. finely grated tangelo zest
• 1 Tbsp. granulated sugar
• 3 Tbsp. cornstarch
• Salt
• 2 cups freshly squeezed tangelo juice
• 1 Tbsp. orange flower water
• 1 1/2 tsp. honey

Directions

1. In a small bowl using a fork or spoon, smash the tangelo zest with the sugar to moisten the sugar with the fruit’s aromatic oils

2. Transfer the mixture to a 1- quart heavy-bottom saucepan along with the cornstarch and a tiny pinch of salt. Whisk In just enough of the tangelo juice to make a smooth slurry, then add the remaining juice and whisk to smooth.

3. Place the pan over medium heat and gently bring the mixture to a boil. Cook, stirring frequently, until the juice has thickened, just a few minutes. Cook for 1 minute more, then remove from heat and whisk in the butter, orange flower water and honey. This makes a generous 2 cups of pudding.
4. Divide the pudding among juice glasses or Champagne glasses and refrigerate until set, about 2 hours.

5. Note: Orange flower water is available in specialty stores.

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