Recipes
Orange Tapioca Pudding
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FoodConnect.com Test Kitchen
- Categories: Fruit Desserts, Puddings & Custards
- Servings: 6 change
- Calories per serving: 256
- Prep Time: 50 mins
- Cook Time: 70 mins
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 256 | 13% |
| Fat 13g | 20% |
| Cholesterol 97mg | 32% |
| Sodium 94mg | 4% |
| Carbohydrates 25g | 13% |
Ingredients
- 2 navel oranges
- 2 tablespoons orange liqueur such as Grand Marnier or Cointreau
- 1/3 cup plus 3 tablespoon 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 heavy cream, chilled
Recipe Method
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. While orange segments macerate, cook tapioca, milk, grated zest,1/3 cup sugar, and 1/8 teaspoon salt in 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. Whisk together eggs yolks in a metal bowl, then gradually whisk hot pudding into yolks. Quick- chill by setting bowl in a ice bath and stirring occasionally until cool (pudding will be very thick).
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. Beat cream in another bowl with clean beaters until it just holds stiff peaks. Fold whites, then cream, into pudding gently but thoroughly.
6. Divide orange segments among 6 glasses, ramekins, or small bowls and top with pudding. Chill, covered, at least 1 hour.
COOK NOTES:
The eggs whites in this recipe are not cooked, which may be of concern if salmonella is a problem in your area. Tapioca pudding can be chilled up to 3 days.
