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.
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