Serves 6 to 8
Author note: This recipe uses homemade whipped cream to fold into the pudding. Store bought whipped cream can be substituted. Keep in mind that store bought whipped cream will be sweeter than the homemade recipe listed below.
Ingredients
5 to 6 mandarin oranges, peeled
1/3 cup sugar plus two tablespoons sugar, divided
1/4 cup instant tapioca
1/4 teaspoon kosher salt
2 egg yolks
2 1/4 cup whole milk, divided
seeds from 1 vanilla bean
1 tsp orange extract
whipped cream (see recipe below)
orange zest
Instructions
In a small bowl, combine the mandarins and 2 tablespoons of sugar. Set into the fridge.
In a medium-sized saucepan combine tapioca, salt, egg yolks, milk and the remaining 1/3 cup sugar. Let sit for 5 minutes.
Over medium heat and stirring constantly, cook until the mixture boils, between 12 to 15 minutes. Remove from the heat. Stir in the vanilla bean seeds and orange extract.
Let cool for 20 minutes. Cover with plastic wrap and place into the fridge until set, two hours to 2 days.
When ready to serve, gently fold in the whipped cream into the pudding. Top with sugared mandarin oranges and orange zest.
for the Whipped Cream
Using an electric mixer, whip 1 cup whipping cream, 1/4 cup crème fraiche and 2 tablespoons granulated sugar until stiff peaks form, about 2 to 3 minutes. Use immediately or cover and place into the fridge to keep up to 3 days.
