Active Time

　　20 min

　　Total Time

　　30 min

　　

Ingredients

Makes 6 servings

　　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

　　

Step 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. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, until thickened, 2 to 3 minutes. Remove from heat and whisk in butter and zest, then transfer pudding to a metal bowl. Set bowl into a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes. Spoon into glasses on a baking sheet and chill, covered, 10 minutes.

　　

Step 2

Beat cream with remaining 2 teaspoons sugar until it holds soft peaks. Serve puddings topped with cream.