ClemPudding (1)

It’s that time of year again when we often find a few remaining Clementines and we’re tired of eating them out of hand.  This is a good way to use Clementines and enjoy a bright, orange flavored dessert.

First, to prepare the Clementines:

Wash and dry three 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).

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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.

CLEMENTINE PUDDING


¼ cup cornstarch
½ cup granulated sugar
½ tsp. salt

1 egg
1 cup cold milk
1 cup hot milk
1/2 cup Clementine puree (See instructions above)
1 Tblsp. undiluted orange juice concentrate

In a medium saucepan, whisk together the cornstarch, sugar, salt, egg and cold milk.  Slowly whisk in hot milk and cook over medium high heat until mixture begins to boil. Lower heat to medium and continue cooking, whisking constantly, for 2 minutes.  Remove from heat and add Clementine puree and orange juice concentrate.  Stir and allow to cool in the pan, stirring occasionally to prevent a skin from forming on top.

Pour into six dessert dishes.  Good at room temperature or chilled.  Refrigerate leftovers.

ClemPudding (2)