ORANGE TANGERINE PUDDING 2 Tbs plus 1 tsp cornstarch 1/2 cup plus 2 tsps sugar 2 Tbs unsalted butter 1/3 cup well-chilled heavy cream 1 tsp finely grated orange zest 2 cups orange tangerine juice (not from concentrate)
Special equipment: 6 (4- to 5-oz) glasses, ramekins, or cups Whisk together cornstarch, 1/2 cup sugar, and a pinch of salt in a 11/2-quart heavy saucepan, then whisk in juice until smooth. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, until thickened, 2 to 3 minutes. Remove from heat and whisk in butter and zest, then transfer pudding to a metal bowl. Set bowl into a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes. Spoon into glasses on a baking sheet and chill, covered, 10 minutes. Beat cream with remaining 2 teaspoons sugar until it holds soft peaks. Serve puddings topped with cream. Makes 6 servings.
