I recently had the opportunity to photograph Josh Vogel in his kitchen in upstate New York for the Wall Street Journal. Here's a talented guy with a deep respect and love for his materials whether edible or not. His work is lovely as are his family and his home. And the tapioca...delish!!
Here's the recipe: 1/2 cup small pearl tapioca
1/2 cup maple sugar
pinch of salt
1 vanilla bean, split lengthwise and scraped
2 eggs, separated
ground cinnamon and nutmeg for sprinkling
1. Soak tapioca pearls in 1 cup water in a small saucepan until pearls absorb water, 30 minutes. Any remaining liquid should be kept in pan and cooked with tapioca.
2. Add sugar, salt, milk and vanilla seeds and pod to tapioca in saucepan and cook over medium heat, stirring constantly, until tapioca is translucent and mixture has begun to thicken, about 10 minutes. Discard Vanilla pod and whisk in yolks. Use an electric mixer to beat egg whites until they form soft peaks.
3. Temper egg whites by folding in 1/3 of the warm pudding. Return pan to stove over low heat and fold tempered whites into pudding, mixing just enough to incorporate. Pour pudding into ramekins, top with cinnamon and grated nutmeg. Chill in refrigerator 30 minutes. Tapioca is best eaten the same day but can be made up to 2 days in advance.