Yield: 4-6 Servings
3 cups / 710 ml milk
1/3 cup / 2.5 oz / 70 g small pearl tapioca
2 large egg yolks, lightly beaten
1/4 tsp fine-grain sea salt
1/3 cup / 80 ml mild honey (I used raspberry honey)
Grated zest of 1 small lemon
1/4 to 1 tsp rose water (I left this out)
Chopped toasted pistachios or sliced raspberries to garnish
1. Soak the tapioca in 1 cup / 240 ml of the milk in a medium, heavy saucepan for 30 – 60 minutes. Whisk in the yolks, salt, honey, and remaining milk.
2. Bring the mixture barely to a boil over medium-low heat, stirring. This will take about 15 minutes.
3. Decrease the heat so the mixture gently simmers, stirring constantly, for another 20 minutes or until the tapioca is fully cooked (this depends on how large your tapioca pearls are.) The tapioca is fully cooked when the pearls swell up and are nearly translucent – tasting is the best way to tell. The pudding itself will also thicken into a custard. Continue to taste and stir, preventing the tapioca from scorching.
4. Remove the pan from the heat, stir in the lemon zest, then let the pudding cool (it will thicken a bit.) Stir in the rose water, if using, and wait another few minutes. Heidi likes to eat it warm, topped with pistachios, but I liked it cold, with fresh raspberries.
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