by LukePF
Photo by LukePF
LukePF's Notes:
Expand3 cups whole milk Ask a question about this ingredient
1/3 cup small tapioca pearls Ask a question about this ingredient
2 1/2 large egg yolks Ask a question about this ingredient
1/2 teaspoon table salt Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
1 vanilla bean Ask a question about this ingredient
3 tablespoons Korean honey-citron tea Ask a question about this ingredient
1/4 teaspoon pure vanilla extract Ask a question about this ingredient
Measure the milk into a 4 c liquid measuring cup. Pour 3/4 c into a medium, heavy-bottomed saucepan and add the tapioca pearls. Allow to soak for one hour.
Ask a question about this stepAdd the egg yolks, salt, and sugar to the measuring cup and whisk to combine. Split the vanilla bean lengthwise, and scrape out the seeds. Add the seeds and the scraped pod halves to the measuring cup. Set aside till the tapioca is done soaking.
Ask a question about this stepAdd the custard mixture to the pan with the tapioca. Turn on the stove, setting to medium heat and gradually bring to a boil–over the course of ~15 min, stirring all the time to avoid sticking or scorching. Reduce heat so the mixture just simmers gently and continue to cook, stirring diligently, for ~20 min–more or less. When the pudding is done, the pearls will be almost totally translucent and tender to the bite. The matrix in which they float will have thickened up dramatically too. (If you forget about your pearls while they're soaking or have to run out for more eggs or something *ahem* your cooking time will be slightly shorter.)
Ask a question about this stepRemove from heat. Stir in citron tea and vanilla extract. Cool a bit. Serve at room temperature.
Ask a question about this stepThis sounds really good!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Love your head notes, especially the historical piece on fiori de Sicilia. I will make this