It’s spring here in New York, which means absolutely nothing. It’s been cold and has rained all day long. It seems more like an extension of winter. I’m very much over it, as I am sure most everyone else is. I am, however, extremely grateful for the sun being out longer during the days. I am also thankful for tapioca pudding, warm or cold luscious and creamy, soul warming tapioca pudding. It brings me back to specials days in my life, when life was sweet and new. This sweet little pick me is sure to warm your soul during these last few cold days of spring, with floral hints from the honey, a zing from the freshly grated orange zest and warmth from the toasty nutmeg. I sure hope you enjoy this timeless sweet treat.
ingredients.
1 Cup small tapioca pearls.
3 Cups whole milk
1 cup heavy cream
1/2 cup honey
1/4 tsp salt
2 egg yolks
1/2 tbsp vanilla extract
optional topping would be cinnamon, nutmeg, orange zest or lemon zest.. whatever you fancy.
direction.
Add small tapioca pearls to a heavy bottomed sauce pot. next add in your whole milk and heavy cream. turn your heat on low-medium. now this is going to take some time and your attention, so stay put. Your going to cook the pearls on low heat for about 30-45 minutes. somewhere at the half way point add in your half cup of honey. I used red bamboo honey, which a beautiful dark amber color. your waiting for the tapioca pearls to become translucent. once you achieve clear pearls you’ll want to add in your egg yolks. to do this you’ll want to temper the yolks. Add your yolks to a separate bowl. then ladle about half of a cup of the heated tapioca cream to the yolks while stirring with a fork. then add the egg and cream slurry back into the pot of pudding, also stirring quickly. you don’t want to scramble anything.. your tapioca pudding should look thick by now. turn of the heat, and add in the vanilla extract. now spoon that creamy goodness into what ever you see fit. small serving dishes or a big bowl!
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