Tangerine Pudding

Bring the sugar and water to a boil in a saucepan, then cook until a thread forms

Add the butter or margarine, stir well, and let cool

When the syrup is cold, add the tangerine juice and beaten egg yolks

Combine the beaten whites, flour, and mix well

Pour into a hole-shaped mold that has been caramelized

Cook in moderate heat (170°F) in a water bath for 35 to 40 minutes, or until a knife inserted into the pudding comes out clean

Let cool, then unmold and refrigerate.