We love Clementines but always seem to lose our enthusiasm before finishing the last few. This is one way to enjoy the Clementine flavor in an easy pudding, using three Clementines.
CLEMENTINE CHEESECAKE PUDDING
3 Clementine oranges, processed (see below)
¼ cup granulated sugar
Dash of salt
2 Tblsp. cornstarch
1 cup milk
4 oz. cream cheese, softened
1 cup frozen dairy topping (Cool Whip), thawed
Wash and dry Clementines, remove stems and place in a microwave-safe dish. Cover Clementines with cold water, put a lid on the dish and microwave on high for approximately 10 minutes. Clementines should be quite soft and look something like fresh, ripe apricots. Let cool in microwave – be careful, they get very hot.
Cut the Clementines in half and process as finely as possible in a food processor or blender (remove seeds if necessary but, yes, process both rind and flesh).
Makes about ½ cup. Set aside.
Note: Clementines can also be covered with water and boiled on the stove top for two hours. Clementine puree can be frozen.
In a medium saucepan, place egg, sugar, salt and cornstarch. Whisk until blended, add milk and whisk until smooth. Place on medium-high heat and whisk constantly until mixture begins to bubble. Lower heat and continue whisking for one minute.
Remove from heat and stir in processed Clementines.
Whisk in softened cream cheese until smooth.
Set aside to cool to room temperature, then whisk in thawed dairy topping.