Active Time

　　1 hr

　　Total Time

　　2 hr

　　The unique texture of tapioca—creamy pudding studded with soft, slightly chewy pearls—inspires intense devotion among fans. This version gets lively citrus flavor from four incarnations of orange: zest, juice, liqueur, and fresh pieces of the fruit.

　　

Ingredients

Makes 6 servings

　　2 navel oranges

　　2 tablespoons orange liqueur such as Grand Marnier or Cointreau

　　1/3 cup plus 3 tablespoons sugar, divided

　　1/3 cup tapioca pearls (preferably 1/8 inch; not quick-cooking)

　　3 cups whole milk

　　2 large eggs, separated

　　1/2 cup chilled heavy cream

　　

Step 1

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 liqueur and 2 tablespoons sugar and toss with segments. Let macerate 20 minutes.

　　

Step 2

While orange segments macerate, cook tapioca, milk, grated zest, 1/3 cup sugar, and 1/8 teaspoon salt in a heavy medium saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil, stirring occasionally, then reduce heat to medium-low and gently simmer, stirring constantly, until thickened, about 10 minutes. Drain orange segments in a sieve over saucepan to add liquid to tapioca (reserve segments), then gently simmer, stirring constantly, until tapioca pearls are completely translucent, 20 to 30 minutes.

　　

Step 3

Whisk together egg yolks in a metal bowl, then gradually whisk hot pudding into yolks. Quick-chill by setting bowl in an ice bath and stirring occasionally until cool (pudding will be very thick).

　　

Step 4

Beat egg whites with a pinch of salt using an electric mixer until they just hold soft peaks. Add remaining tablespoon sugar and beat whites until they just hold stiff peaks.

　　

Step 5

Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Fold whites, then cream, into pudding gently but thoroughly.

　　

Step 6

Divide orange segments among 6 glasses, ramekins, or small bowls and top with pudding. Chill, covered, at least 1 hour.

　　Cooks' notes:

　　·The egg whites in this recipe are not cooked, which may be of concern if salmonella is a problem in your area.

　　·Tapioca pudding can be chilled up to 3 days.