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Tapioca and Pistachio Pudding

Published February 15, 2008        by Nicole

  • 3 egg yolks
  • ½ cup maple syrup
  • 1 ¾ cup 2 % milk, warm
  • 1 cup instant tapioca
  • pinch of salt
  • 1 tsp. vanilla extract
  • 3egg whites
  • 1 pear, peeled, cored and diced
  • rind of 1 orange
  • rind of 1 lemon
  • 2 tbsp. pistachios, chopped

In a double boiler or saucepan, cook egg yolks on low heat. Add warm milk, tapioca, salt and vanilla extract: heat for 10 to 12 minutes. Remove from heat and let cool to room temperature for 15 minutes. In a bowl, beat egg whites until stiff. Combine with tapioca, add diced pear, orange and lemon rinds: mix gently. Pour into dessert dishes and refrigerate for 2 hours. Sprinkle with pistachios or other gourmet nuts before serving. [4 servings]