Easy Tapioca Pudding
with Honied Oranges and Pistacios
6 portions
60mI love this creamy dessert! Top with fruit, nuts or both! Great to eat hot or cold.
What you will need
3 ½ cups Whole Milk
½ cup Cream
½ cup Sugar
⅛ tsp Salt
½ cup Small Pearl Tapioca
2 Eggs
1 tsp Vanilla Extract
HONIED ORANGES
2 Oranges
1 tsp Cinnamon
3 Tbsp Honey
1/3 cup shelled Pistachios
(Nutritional facts 181 calories, 9.23 g fat, 20.5 g carbohydrates, 4.97 g protein, 132 mg cholesterol, 63 mg sodium)How to cook
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2
Gather all ingredients.
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Portion all ingredients.
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Pour the milk, cream, sugar, and pinch of salt into a saucepan. Bring to a simmer.
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Once the cream starts to simmer, add the tapioca pearls.
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Simmer the tapioca and cream uncovered for about 45 minutes stirring frequently. Cook until tapioca pearls are soft.
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Once the tapioca pearls are softened, beat the two eggs in a medium sized bowl.
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Pour a little bit of the hot cream into the beaten eggs and immediately whisk thoroughly. Pour about 1 cup of cream to the eggs a little bit at a time, quickly whisking together. This process will ensure that the eggs don't scramble in the hot cream.
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Whisk the egg mixture back into the pot with the cream and tapioca.
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Heat the pudding a little longer until it thickens a little bit. The pudding will firm up more as it cools, so don't let it get too thick.
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Remove from the heat and stir in the vanilla extract.
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Refrigerate for a few hours if you'd like to serve it cold. It is also delicious eaten warm, so it is up to you when you'd like to serve it.
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Cut off both ends of the oranges so that the fruit is exposed on both ends.
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Slice around the orange to fully remove the pith and peel.
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Run the knife on both sides of each segment to separate the fruit from the pith.
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Add the cinnamon to the honey. Mix together. Drizzle the cinnamon honey over the oranges.
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Pistachios also pair really well with the pudding as well!
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