Instructions: Combine orange rind and milk in a 2-quart glass measure. Microwave at high 5 minutes or until milk is 180 degrees and tiny bubbles form around edge

(do not boil). Add sugar, tapioca, and egg to milk mixture; stir well.

Microwave at HIGH 5 minutes or until slightly thickened. Let stand 5 minutes; stir in juice.

Place plastic wrap on surface, and chill.

Yield: 4 servings (serving size:
3/4 cup).

Serving Ideas : Garnish pudding with orange segments, if desired.

NOTES : You can use fresh-squeezed tangerine juice or juice from frozen concentrate.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.