Total time: 20 minutes, plus chilling time
Note: Adapted from Deborah Madison's "Seasonal Fruit Desserts." This is especially good when topped with a little whipped cream flavored with Grand Marnier or Cognac.
1 tablespoon finely grated tangelo zest (from 2 to 3 tangelos)
1 tablespoon sugar
3 tablespoons cornstarch
2 cups freshly squeezed tangelo juice (from 10 to 12 tangelos)
1 tablespoon unsalted butter
1 tablespoon orange flower water
1 1/2 teaspoons honey
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. 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.
2. 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.
3. Divide the pudding among juice glasses or Champagne glasses and refrigerate until set, about 2 hours.
Each serving: 123 calories; 1 gram protein; 24 grams carbohydrates; 0 fiber; 3 grams fat; 2 grams saturated fat; 8 mg cholesterol; 18 grams sugar; 2 mg sodium.Copyright © 2015, Los Angeles Times