Orange Tapioca Pudding

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/2 orange, zest of, finely grated
• 1 lemon, zest of, finely grated
• 1 orange
• 6 cups milk
• 1 cup quick-cooking tapioca
• 1 cup raw sugar
• 1/2 vanilla bean, split, seeds scraped and set aside*
• 1/4 teaspoon salt
• 1/2-3/4 cup whipping cream
• 1 tablespoon cornstarch

Recipe

• 1 remove the rind from the orange and lemon using the smallest holes on a box grater. set aside. cut the ends off the orange. remove the peel and outer membranes by following the curve of the fruit with a paring knife. cut and lift the orange sections away from the membranes. place in a bowl, cover, and chill.
• 2 in a large saucepan combine the milk, rinds, and the remaining ingredients, including the vanilla seeds. let sit for 5 minutes. bring to a boil on medium heat, stirring constantly. remove from the heat and cool for 30 minutes. stir well, then place the mixture in a glass bowl, cover, and chill for 3-4 hours.
• 3 to serve, give the tapioca a quick stir and remove the vanilla bean. spoon the tapioca into individual bowls and garnish with the orange sections.
• 4 serves 6.
• 5 *dried vanilla beans are about 5-8 inches long, wrinkled yet supple, and dark brown in color. to split, carefully cut lengthwise from end to end. inside you will see a dark brown mass of seeds so tiny that they merge together into a soft pulp. use a knife to scrape these seeds from the bean.