Ingredients
Scale
1/2 c small tapioca pearls, rinsed
1/2 c heavy cream
1–1/4 c sweet woodruff-infused water (tea)
1/3 c dark/robust maple syrup (increase to 1/2 c if using a light “amber” maple and decrease the water content slightly)
1 tsp vanilla
pinch of sea salt
2 eggs
Instructions
- Make a sweet woodruff tea/infusion by pouring 1-1/4 cup of hot water over 1 rounded tablespoon of dried sweet woodruff herb; cover and allow to steep for 10 minutes.
- Meanwhile, measure 1/2 cup of tapioca into a mesh strainer and run it under the faucet to rinse off excess starch.
- Combine all ingredients except eggs in a small heat-proof bowl that fits inside your Instant Pot liner. I use a 4-cup Pyrex bowl with my 3-quart mini Instant Pot. You might want to use a slightly larger bowl if you have one, though. The 4-cup Pyrex is *just* big enough for this recipe and the bowl is filled almost to the brim, making it difficult to add in the eggs later without making a mess.
- Add 1 cup of water to the Instant Pot liner, and insert a trivet.
- Give the ingredients one more stir and carefully place on the trivet inside the Instant Pot.
- Pressure cook for 8 minutes using the pot-in-pot method (note: reduce the time to 7 minutes if using the mini 3-quart IP, which seems to cook things a bit more quickly than the larger models).
- When the time is up, allow a natural pressure release (NPR).
- In a separate small bowl, whisk eggs with a few of spoonfuls of hot tapioca to temper before adding back to the pudding.
- Chill thoroughly before serving. Tastes great on its own, but feel free to top with cinnamon or fresh fruit if desired. ♥
Notes
Excessive doses of herbs containing coumarin may result in internal bleeding, therefore, those taking anticoagulants should avoid.
Coumarin is also contraindicated during pregnancy and lactation.
