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Tangerine Pudding
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Tangerine Pudding

Korean: 밀감푸딩

"Easy homemade tangerine pudding recipe - a light, citrusy Korean school lunch favorite with fresh fruit and creamy custard."

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Estimated Nutrition

Calories 180 kcal
Carbs 28g
Protein 4g
Fat 6g

Ingredients

  • Fresh tangerines or mandarins

    4 medium fruits

  • Whole milk

    1 cup

  • Heavy cream

    1/2 cup

  • Sugar

    1/4 cup

  • Gelatin powder

    1 tablespoon

  • Water

    3 tablespoons

  • Vanilla extract

    1/2 teaspoon

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Local Substitutes

Instead of Tangerine

Use: Clementine, navel orange, or oranges

Reason: Similar sweetness and citrus flavor profile

Instead of Gelatin powder

Use: Agar powder or cornstarch

Reason: Vegetarian alternatives for thickening

Instead of Heavy cream

Use: Coconut cream or evaporated milk

Reason: Dietary preferences and regional availability

🧑‍🍳 Cooking Instructions

  1. 1

    Peel tangerines and separate segments; reserve 1/2 cup juice

  2. 2

    Bloom gelatin in water for 5 minutes, then heat gently until dissolved

  3. 3

    Heat milk and cream with sugar until steaming; stir in dissolved gelatin and vanilla

  4. 4

    Cool mixture to room temperature, then fold in tangerine segments and juice

  5. 5

    Pour into serving cups and refrigerate for 4 hours until set

  6. 6

    Top with fresh tangerine segments before serving

Serve in a Korean School Tray

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