Tapioca Pudding

• 1/3 cup honey, clover or wildflower
• 3 tablespoons instant tapioca
• 1 tablespoon turbinado sugar
• 2 1/2 cups whole milk
• 1 egg, beaten
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons minced almonds
• 1/16 heaping teaspoons fresh grated nutmeg

1. Place the honey, sugar, tapioca, egg, nutmeg and the milk into a sauce pan. Let the pan set for 30 minutes.
2. Over medium heat and while stirring, bring the pudding to a soft boil. I made this three times and every time I brought it to a full boil it broke. A soft boil is when just the outside edges of the liquid begin to roil and creep from the side of the pan toward the center of the pan by about a 1/2 inch.
3. Remove from the heat and stir in the vanilla. Let the pudding rest for twenty minutes. Serve warm with crushed almonds on top or put it in the fridge till well chilled. Wait to garnish with the almonds until you serve it.

honey, tapioca, turbinado sugar, milk, egg, vanilla, almonds, nutmeg

Taken from food52.com/recipes/9711-tapioca-pudding (may not work)