Tapioca Pudding with Glazed Plums
- 2 cups whole milk
- 1/4 cup sugar
- 3 tablespoons quick-cooking tapioca
- 2 tablespoons honey
- 1 large or 2 small eggs
- 1/4 teaspoon salt
- 1 vanilla bean, split lengthwise, seeds scraped
- Glazed Plums
In a medium saucepan, combine milk, sugar, tapioca, honey, egg, salt, vanilla bean, and seeds. Whisk to combine. Let stand, without stirring, 5 minutes. Place over medium heat and cook, stirring, until mixture comes to a boil.
Transfer to a medium bowl, and cover with plastic wrap. Refrigerate until cool, stirring occasionally, 15 to 30 minutes. The pudding may be stored covered in the refrigerator for up to 1 day.
To serve: Place a spoonful of plums and some syrup in the bottom of four parfait glasses. Remove vanilla bean from tapioca, and discard. Spoon pudding over plums, dividing evenly. Top with remaining plums and syrup.