Orange Tangerine Pudding

1. 1

   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.

2. 2

   Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, until thickened, 2 to 3 minutes.

3. 3

   Remove from heat and whisk in butter and zest, then transfer pudding to a metal bowl.

4. 4

   Set bowl into a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes.

5. 5

   Spoon into glasses on a baking sheet and chill, covered, 10 minutes.

6. 6

   Beat cream with remaining 2 teaspoons sugar until it holds soft peaks.

7. 7

   Serve puddings topped with cream.

No additional tips available.