Tangelo Pudding Cakes for Easter

Tangelos are a cross between a tangerine and a grapefruit

Easter calls for a lighter dessert, and I discovered tangelos the other day - great flavor, cute size.They aren't new, tangelos were created in 1931, and are also known as Minneolas. Good heavens, a fruit has an alias?
Listen to Vivaldi's Spring and Handel's Messiah - it was written for Easter, embraced by Christmas. Spend some out enjoying nature Sunday, and these don't take all day to make. Ramekins make desserts a bit special, giving each person their own little cake!

Forcing fruit tree branches to bloom indoors makes a great decoration - so frugal you can be lavish with them!

Riesling is a nice wine with this dessert, and coffee afterwards. 

These little darlings are easier than they look - the only tricky part is using a bain marie.

TANGELO PUDDING CAKES

Pre heat oven to 350, place six ramekins inside a large baking dish. 

1/4 cup sugar

1/3 cup flour, leveled

3 large eggs, separated 

2 tablespoons butter

1 cup whole milk

1 teaspoon grated minneola rind

1/2 cup minneola juice

1/2 teaspoon kosher salt

3 tablespoons sugar

In a medium bowl, whisk the sugar and the flour together, set aside. In a separate bowl, whisk together the egg yolks and butter until smooth. Add the milk, minneola zest and juice. Combine the two bowls, whisk until smooth. 

Using an electric mixer, I prefer my little hand held mixer, beat the egg whites and salt until stiff peaks form. Gently fold this into the other mixture. 

Divide the pudding mixture among the ramekins, sprinkle with sugar. Add enough hot water to the baking pan to go half way up the sides of the ramekins. 

Bake until golden brown, aout 30 minutes or so. 

I grated more zest over them when I served them.