Mandarin Orange Pudding with Caramel Syrup and Toasted Coconut
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
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.
From Leslie Glover Pendleton