Circle B KitchenMix the sugar, tapioca, milk and egg in a medium saucepan; let stand 5 minutes. Cook on medium heat, stirring constantly, until the mixture comes to a full boil (a boil that doesn't stop bubbling when stirred). The pudding will thicken as it cools. Remove from heat and stir in the vanilla. Let cool slightly.
For the Tapioca:
1/3 cup sugar
3 Tbsp minute tapioca
1 3/4 cup whole milk
1 egg, well beaten
2 tsp vanilla
For the Lemon Curd:
(Adapted from the Barefoot Contessa)
- 3 lemons
- 1 1/2 cups sugar
- 1/4 pound
unsalted butter, room temperature
- 4 extra-large
- 1/2 cup lemon
juice (3 to 4 lemons)
- 1/8 teaspoon
a microplane grater, remove the zest of 3 lemons and place in a food processor
fitted with the steel blade. Add the sugar and pulse until the zest is very
finely minced into the sugar.
the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time,
and then add the lemon juice and salt. Mix until combined.
the mixture into a 2 quart saucepan and cook over low heat until thickened
(about 10 minutes), stirring constantly. The lemon curd will thicken at about
170 degrees F, or just below simmer. Remove from the heat and cool or
For the Parfait:
Place some of the tapioca pudding in the bottom of a parfait glass. Top with just a little of the lemon curd, smoothing to cover the top of the pudding. Top with more of the tapioca and then another layer of the curd.
To serve, top with a dollop of creme fraiche and a dusting of lemon zest.