Orange Tapioca and Cranberry Parfaits

• 1 3/4 cups whole milk
• 1 large egg
• 1/2 teaspoon finely grated fresh orange zest
• 2 tablespoons quick-cooking tapioca
• 1/4 cup plus 3 tablespoons sugar
• 1/4 teaspoon vanilla
• 1/2 cup picked-over fresh or frozen cranberries

1. In a 2-quart saucepan whisk together milk, egg, zest, tapioca, and 3 tablespoons sugar until egg is incorporated and let stand 5 minutes.
2. Bring tapioca mixture to a full boil over moderate heat, stirring constantly.
3. Remove pan from heat and stir in vanilla.
4. Cool tapioca mixture, uncovered, 20 minutes.
5. In a food processor pulse cranberries until finely chopped and transfer to a small saucepan.
6. Add remaining 1/4 cup sugar and cook over moderate heat, stirring, until sugar is completely dissolved.
7. Transfer cranberry mixture to a bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.
8. Transfer tapioca mixture to another bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.
9. Reserve 1 tablespoon cranberry mixture for garnish.
10. Beginning with cranberry mixture and ending with tapioca mixture, alternately layer mixtures in each of 2 parfait glasses.
11. (Parfaits may be made 1 day ahead and chilled, covered.)
12. Garnish parfaits with reserved cranberry mixture.

milk, egg, orange zest, tapioca, sugar, vanilla, cranberries

Taken from www.epicurious.com/recipes/food/views/orange-tapioca-and-cranberry-parfaits-14576 (may not work)