Mandarin Orange Pudding with Caramel Syrup and Toasted Coconut

Ingredients
This pudding is a suitable for any time of the year. It is a cross between a cream-sickle and crème caramel.

Two 15–ounce cans mandarin oranges in light syrup
1/3 cup Clabber Girl cornstarch
1/3 cup sugar
2 large egg yolks
1 large whole egg
1 cup heavy cream
1/8 teaspoon salt
1 teaspoon vanilla

For the toppings
¾ cup sugar
1 ½ cups sweetened flaked coconut

Instructions
Drain the oranges in a colander set over a bowl, reserving the syrup. Puree the oranges in a blender or food processor.

In a medium saucepan whisk together the cornstarch and sugar. Add the orange puree, egg and yolks, cream and salt, and whisk well. Over moderate heat, whisking constantly, bring the pudding to a simmer and simmer, whisking for 2 minutes. Stir in the vanilla and transfer to a bowl or individual serving dishes. Cover the pudding with plastic wrap and chill.

In a dry saucepan, melt the sugar over moderately high heat, stirring and swirling the pan until it is a deep caramel. Add the reserved orange syrup and heat the mixture, stirring, until the caramel is dissolved. Chill the syrup until cold.

In a baking pan, toast the coconut in a preheated 350’F oven, stirring occasionally, for about 10 minutes or until golden.

To serve, spoon the pudding into bowls, drizzle with the syrup and sprinkle with the coconut.

Serves 6

From Leslie Glover Pendleton