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Orange Tapioca Pudding

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Orange Tapioca Pudding

Orange Tapioca Pudding

amanda

Equipment

  • - Saucepan/Pot

  • - Whisk

  • - Measuring Cups and Spoons

  • - Wooden Spoon or Spatula

  • - Prep Bowl

  • - Mixing Bowl (for tapioca pudding)

  • - Candy Thermometer

  • - Oven-Safe Ramekin

  • - Silicone Baking Mat (optional, for serving if not using ramekins)

  • - Electric Mixer or Blender (for pureeing the pudding into a smooth consistency, though this might be more optional depending on personal preferences and methods of preparation).

Ingredients

  • 2 navel oranges

  • 2 tablespoons orange liqueur such as Grand Marnier or Cointreau

  • 1/3 cup plus 3 tablespoons sugar, divided

  • 1/3 cup tapioca pearls (preferably 1/8 inch; not quick-cooking)

  • 3 cups whole milk

  • 2 large eggs, separated

  • 1/2 cup chilled heavy cream

Instructions

1

Instruction 1

Finely grate enough orange zest to measure 1 teaspoon. Cut remaining peel and white pith from oranges with a sharp knife, then discard. Cut segments free from membranes, letting them drop into a bowl, then squeeze enough juice from membranes to measure 3 tablespoons, adding it to segments. Add liqueur and 2 tablespoons sugar and toss with segments. Let macerate 20 minutes.
2

Instruction 2

While orange segments macerate, cook tapioca, milk, grated zest, 1/3 cup sugar, and 1/8 teaspoon salt in a heavy medium saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil, stirring occasionally, then reduce heat to medium-low and gently simmer, stirring constantly, until thickened, about 10 minutes. Drain orange segments in a sieve over saucepan to add liquid to tapioca (reserve segments), then gently simmer, stirring constantly, until tapioca pearls are completely translucent, 20 to 30 minutes.
3

Instruction 3

Whisk together egg yolks in a metal bowl, then gradually whisk hot pudding into yolks. Quick-chill by setting bowl in an ice bath and stirring occasionally until cool (pudding will be very thick).
4

Instruction 4

Beat egg whites with a pinch of salt using an electric mixer until they just hold soft peaks. Add remaining tablespoon sugar and beat whites until they just hold stiff peaks.
5

Instruction 5

Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Fold whites, then cream, into pudding gently but thoroughly.
6

Instruction 6

Divide orange segments among 6 glasses, ramekins, or small bowls and top with pudding. Chill, covered, at least 1 hour.
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