Tangerine Custard Pudding
|Tangerines||3 , peeled|
|Milk||4 Cup (64 tbs)|
|Eggs||3 , separated|
Section tangerines; marinate in small amount of sugar.
Let stand until ready to use.
Simmer milk; do not boil.
Mix flour, egg yolks and 1 cup sugar; add to milk gradually, stirring constantly.
Cook to desired thickness.
Pour into glass casserole; add vanilla.
Stir in tangerine sections.
Beat egg whites until stiff peaks form; use as topping.
Brown in 450-degree oven quickly.
Chill; serve cold.