Ingredients
- 3 cups milk
- 2 cups heavy cream
- ½ cup minute tapioca
- 1 vanilla bean or 1 teaspoon vanilla extract
- ½ cup dried currants
- ½ cup sugar
- 4 egg yolks
- 1 ½ envelopes unflavored gelatin
- 2 teaspoons grated orange peel
- Nutritional Information
Nutritional analysis per serving (4 servings)
764 calories; 51 grams fat; 31 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 1 gram dietary fiber; 50 grams sugars; 11 grams protein; 227 milligrams cholesterol; 133 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 cups
Preparation
- Grease mold well and let it chill in refrigerator.
- Combine milk, cream, vanilla, tapioca and currants in saucepan and bring to boil. Turn down heat and simmer for 6 to 7 minutes while stirring constantly with wooden spoon. Remove from heat and set aside.
- Combine sugar, egg yolks, gelatin and orange peel in bowl and whisk rapidly until light and lemon colored.
- Pour 1/2 cup of tapioca mixture into egg yolk mixture; stir well.
- Pour egg yolk mixture into saucepan. Bring to boil and cook for 1 minute. Let cool until warm enough to touch. Remove vanilla bean.
- Pour pudding mixture into chilled mold and let it cool several hours. Before demolding, run mold under warm water.
Dining and Cooking