Elizabeth Cecil
You’ll want something crunchy to go with the soft pudding. Pistachios are just the start! Choose any nut or seed you like.
Recipe information
Yield
4 servings
Ingredients
⅓ cup small pearl tapioca (not instant or quick-cooking)
2½ cups half-and-half
½ teaspoon ground cardamom
¼ cup sugar
Pinch of kosher salt
3 medium yellow peaches, thinly sliced crosswise (about 1 pound)
¼ cup shelled roasted pistachios, finely chopped
Preparation
Step 1
Place tapioca in a medium bowl and cover with cold water. Let sit 10 minutes to hydrate (the pearls should be doubled in size). Drain and return to bowl.
Step 2
Meanwhile, bring half-and-half and cardamom to a simmer in a small saucepan over medium heat. Stir in sugar and salt, then reduce heat to medium-low. Cook, stirring often, until reduced by one-third, 8–10 minutes. Add tapioca and cook until mixture is the consistency of a thick soup, 6–8 minutes. Let cool, stirring occasionally, about 10 minutes.
Step 3
Layer tapioca, peaches, and pistachios in glasses. Chill pudding until cold (it will thicken), about 1 hour.
