Orange Tangerine Pudding

• 2 tablespoons plus 1 teaspoon cornstarch
• 1/2 cup plus 2 teaspoons sugar
• 2 cups store-bought orange tangerine juice (not from concentrate)
• 2 tablespoons unsalted butter
• 1 teaspoon finely grated fresh orange or tangerine zest
• 1/3 cup well-chilled heavy cream
• Special equipment: 6 (4- to 5-oz) glasses, ramekins, or cups

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. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, until thickened, 2 to 3 minutes.
3. Remove from heat and whisk in butter and zest, then transfer pudding to a metal bowl.
4. Set bowl into a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes.
5. Spoon into glasses on a baking sheet and chill, covered, 10 minutes.
6. Beat cream with remaining 2 teaspoons sugar until it holds soft peaks.
7. Serve puddings topped with cream.

cornstarch, sugar, storebought orange tangerine juice, unsalted butter, well, glasses

Taken from www.epicurious.com/recipes/food/views/orange-tangerine-pudding-231015 (may not work)