Deborah Madison'S Tangelo-Tangerine Pudding

• 1 heaping teaspoon finely grated tangerine, tangelo, or other citrus zest
• 1 tablespoon organic sugar
• 3 tablespoons organic cornstarch
• 2 cups fresh tangelo juice (from 10 to 12 tangelos) or mixed citrus juice
• Tiny pinch of salt
• 1 tablespoon unsalted butter
• 1 teaspoon bottled yuzu juice or 1 tablespoon orange-flower water
• Stevia, orange blossom honey, or agave nectar, to taste

1. Smash the tangerine zest with the sugar to moisten the sugar with the fruit's aromatic oils. Transfer to a 1-quart saucepan along with the cornstarch, juice, and salt. Stir to dissolve the cornstarch.
2. Turn on the heat, bring the mixture to a boil, and cook, stirring, until the juice has thickened, after just a few minutes. Cook for 1 minute more, then turn off the heat and whisk in the butter and yuzu or orange-flower water. Taste, and if extra sweetener is needed, add a few drops of stevia, orange blossom honey, or agave nectar.

tangelo, sugar, cornstarch, tangelo juice, salt, unsalted butter, yuzu, honey

Taken from www.seriouseats.com/recipes/2010/05/deborah-madisons-tangelo-tangerine-pudding-recipe.html (may not work)