Serves6
- Active Time:1 hr
- Start to Finish:2 hr
February 2008
The unique texture of tapioca—creamy pudding studded with soft, slightly chewy pearls—inspires intense devotion among fans. This version gets lively citrus flavor from four incarnations of orange: zest, juice, liqueur, and fresh pieces of the fruit.
-
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
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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.
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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.
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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).
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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.
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Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Fold whites, then cream, into pudding gently but thoroughly.
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Divide orange segments among 6 glasses, ramekins, or small bowls and top with pudding. Chill, covered, at least 1 hour.
Cooks’ notes: - The egg 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.
