Tapioca Pudding

• 3 cups milk
• 2 cups heavy cream
• 1/2 cup minute tapioca
• 1 vanilla bean or 1 teaspoon vanilla extract
• 1/2 cup dried currants
• 1/2 cup sugar
• 4 egg yolks
• 1 1/2 envelopes unflavored gelatin
• 2 teaspoons grated orange peel

1. Grease mold well and let it chill in refrigerator.
2. Combine milk, cream, vanilla, tapioca and currants in saucepan and bring to boil.
3. Turn down heat and simmer for 6 to 7 minutes while stirring constantly with wooden spoon.
4. Remove from heat and set aside.
5. Combine sugar, egg yolks, gelatin and orange peel in bowl and whisk rapidly until light and lemon colored.
6. Pour 1/2 cup of tapioca mixture into egg yolk mixture; stir well.
7. Pour egg yolk mixture into saucepan.
8. Bring to boil and cook for 1 minute.
9. Let cool until warm enough to touch.
10. Remove vanilla bean.
11. Pour pudding mixture into chilled mold and let it cool several hours.
12. Before demolding, run mold under warm water.

milk, heavy cream, tapioca, vanilla bean, currants, sugar, egg yolks, unflavored gelatin

Taken from cooking.nytimes.com/recipes/3049 (may not work)