Homemade Vanilla Lemon Tapioca Pudding

• Vegetarian
• Gluten free

• Produce

  • 1 Lemon, zest of small

• Refrigerated

  • 2 Egg yolks, large

• Baking & Spices

  • 1/4 tsp Salt
  • 1/2 scant cup Sugar
  • 1 scant small 2 cup small pearl Tapioca
  • 1 Vanilla bean

• Dairy

  • 1/2 cup Heavy cream
  • 2 1/2 cups Whole milk

Found on pinchmysalt.com

Description

Ingredients

• scant 1/2 cup small pearl tapioca (not instant)
• 2 1/2 cups whole milk
• 2 large egg yolks, slightly beaten
• scant 1/2 cup sugar
• 1/4 teaspoon salt
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• zest of one small lemon
• 1/2 cup well-chilled heavy cream

Directions

• This recipe is adapted from The Gourmet Cookbook .
• Soak tapioca in 1 cup of water for 30 minutes, then drain (do not rinse) and set aside.
• In a medium-sized heavy saucepan, whisk together milk, egg yolks, sugar and salt. Cut vanilla bean in half lengthwise and, using the tip of a small knife, scrape seeds from the middle of the bean into the pot. Whisk vanilla bean seeds into the mixture then add the bean pod halves. (If you are using vanilla extract instead of a vanilla bean, it will be stirred in after the pudding has cooked.) Add tapioca then bring the mixture to a simmer over medium heat, stirring slowly but constantly with a wooden spoon. The pudding will start to thicken immediately - this is fine. Turn heat to low and continue to simmer, stirring slowly and constantly, for another 20 to 30 minutes or until the tapioca is completely translucent - the time will vary depending on the size of your tapioca.
• Remove pudding from heat and stir in lemon zest (and vanilla extract if using instead of vanilla bean). Cover and let cool to lukewarm. In a separate bowl, beat cream (make sure its cold) with an electric mixer until it holds soft peaks. Stir cooled tapioca, then gently fold in the whipped cream until thoroughly combined. Scrape pudding into a serving bowl (or individual bowls) and serve immediately or cover with plastic wrap (pressing the wrap onto the surface of the pudding will prevent a skin from forming) and chill until ready to serve.