Orange Tapioca Pudding

Orange Tapioca Pudding
Photo by Romulo Yanes


  • 2 tablespoons orange liqueur such as Grand Marnier or Cointreau
  • 8 1/3 tablespoons sugar
  • 2 navel oranges
  • ½ cup heavy cream
  • 2 large eggs
  • 1/3 cup tapioca pearls (preferably 1/8 inch; not quick-cooking)
  • 3 cups whole milk

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 li...

View full recipe at Epicurious


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