Orange Tapioca Pudding

• 1/2 orange, zest of, finely grated
• 1 lemon, zest of, finely grated
• 1 orange
• 6 cups milk
• 1 cup quick-cooking tapioca
• 1 cup raw sugar
• 1/2 vanilla bean, split, seeds scraped and set aside*
• 1/4 teaspoon salt
• 1/2 - 3/4 cup whipping cream
• 1 tablespoon cornstarch

1. Remove the rind from the orange and lemon using the smallest holes on a box grater. Set aside. Cut the ends off the orange. Remove the peel and outer membranes by following the curve of the fruit with a paring knife. Cut and lift the orange sections away from the membranes. Place in a bowl, cover, and chill.
2. In a large saucepan combine the milk, rinds, and the remaining ingredients, including the vanilla seeds. Let sit for 5 minutes. Bring to a boil on medium heat, stirring constantly. Remove from the heat and cool for 30 minutes. Stir well, then place the mixture in a glass bowl, cover, and chill for 3-4 hours.
3. To serve, give the tapioca a quick stir and remove the vanilla bean. Spoon the tapioca into individual bowls and garnish with the orange sections.
4. Serves 6.
5. *Dried vanilla beans are about 5-8 inches long, wrinkled yet supple, and dark brown in color. To split, carefully cut lengthwise from end to end. Inside you will see a dark brown mass of seeds so tiny that they merge together into a soft pulp. Use a knife to scrape these seeds from the bean.

orange, lemon, orange, milk, tapioca, sugar, vanilla bean, salt, whipping cream, cornstarch

Taken from www.food.com/recipe/orange-tapioca-pudding-326233 (may not work)