Homemade Tapioca Pudding

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

Instructions

This instruction is customized from The gourmand cookery book .

Soak food product in one cup of water for half-hour, then drain (do not rinse) and put aside.

In a medium-sized significant cooking pan, whisk along milk, egg yolks, sugar and salt. Cut flavourer in half lengthwise and, mistreatment the tip of atiny low knife, scrape seeds from the center of the bean into the pot. Whisk flavourer seeds into the mixture then add the bean pod halves. (If you're mistreatment flavourer rather than a flavourer, it'll be stirred in when the pudding has deep-fried.) Add food product then bring the mixture to a simmer over medium heat, stirring slowly however perpetually with a wood spoon. The pudding can begin to thicken now - this can be fine. flip heat to low and still simmer, stirring slowly and perpetually, for an additional twenty to half-hour or till the food product is totally clear - the time can vary looking on the dimensions of your food product.

Remove pudding from heat and stir in lemon rind (and flavourer if mistreatment rather than vanilla bean). cowl and let cool to lukewarm. in an exceedingly separate bowl, beat cream (make positive it's cold) with an electrical mixer till it holds soft peaks. Stir cooled food product, then gently fold within the topping till completely combined. Scrape pudding into a serving bowl (or individual bowls) and serve now or cowl with wrapping (pressing the wrap onto the surface of the pudding can stop a skin from forming) and chill until ready to serve.

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Homemade Tapioca Pudding