Every tapioca pearl is different. For best results follow the directions on the package for the pudding itself and then top with the macerated raspberries and pistachios.
Ingredients
1 lb raspberries, any color
4 leaves rose geranium or 1 tsp rose water
1/4 cup sugar
3 cups half and half
2 oz tapioca pearls
4 eggs, beaten
1 cup sugar
1 tsp vanilla
pinch of salt
1/4 cup pistachios, roughly chopped
Method
Combine the raspberries, 1/4 cup sugar (or honey), and the geranium leaves or rosewater and let sit minimum 10 minutes to macerate
Bring the half and half and tapioca pearls to a scald over medium heat
Combine the eggs, sugar, and vanilla and temper in the hot half and half like making a custard
Transfer the hot egg mixture back to the stove top and cook, stirring constantly, until thick enough to coat a spoon
Cool the pudding 4 hours or overnight
To serve, dish the pudding into serving dishes and top with a generous spoonful of the raspberries and the pistachios