Cornstarch, or maïzena in Dutch, has a long history in the Dutch kitchen. Its arrival in the Netherlands dates back to the 19th century, around the same time that cornstarch became popular in other parts of Europe. The brand name Maizena was introduced in the United States in 1862 by the Duryea brothers and less than a year later the product was already available on the Dutch market, and winning medals at the London and Hamburg expositions.Maïzena was recommended, among other things, for the weak and those with stomach problems. Cornstarch was an innovation over traditional thickeners like flour, which needed to be cooked longer to achieve the right consistency.
In Dutch cuisine, maïzena is primarily used to thicken sauces, soups, and gravies, and it’s also essential in making some traditional desserts, such as vla (a creamy Dutch custard) or today's dessert. It can also be used in baking, often as a part of the mixture for cakes or pastries, contributing to a tender crumb, like in slagroomtaart, our typical birthday cake.
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What I love especially is how quick a dessert comes together, like today's mandarijnenpudding. This is a safeguard against unexpected and last-minute guests, and you probably have all the necessary ingredients at hand. If you don't like mandarin oranges, you can use canned peach instead, or fresh raspberries or strawberries. If you prefer Nilla cookies over ladyfingers, use those - these desserts are easy to make your own and create new family favorites! Makes six medium, or four large servings.
Mandarijnenpudding
1 11 oz (315 grams) mandarin oranges, in light syrup
2 cups (475 ml) milk
1/2 cup (60 grams) cornstarch
3/4 cup (120 grams) sugar
Zest from 1 fresh mandarin orange, divided
12 ladyfingers
1 cup whipping cream
1 heaping Tablespoon powdered sugar
Drain the can of mandarin oranges, but keep the juice. Keep 6 pretty mandarin slices aside, and coarsely chop the rest. Add enough milk to the juice to make it to 3 cups (750 ml). In a heavy-bottomed saucepan, pour in the milk and the sugar. Use a few tablespoons of the milk to make a paste out of the cornstarch. In the meantime, bring the milk up to a low simmer, and stir the cornstarch back into the pan. Keep stirring until the liquid thickens, about five minutes. Take off the stove, and fold the chopped mandarin slices in. Put it back on the stove, and stir until it's incorporated, then remove off the heat. Stir in half of the mandarin zest and set aside to cool. Break up 6 of the ladyfingers into small, bitesize pieces and divide over 6 glasses. When the pudding is cooled down enough, divide over six glasses or cups. Cover with plastic film to avoid skin forming, and put the vessels in the fridge until you are ready to use.
Right before serving, whip the cream with the powdered sugar. Pipe the whipping cream, or use a spoon to make a big dollop on top, and decorate with a slice of mandarin orange, a ladyfinger, and the remaining zest.
