Simple Tapioca Pudding

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • I recommend soaking the tapioca pearls in 2 cups of water the night before as it reduces some of the excess starch and means less cooking time.
  • In a 1-1/2 quart saucepan, combine the tapioca pearls, the milk, and salt. Stir frequently on medium-high heat until the mixture comes to a boil. Reduce heat to minimum and simmer 5 minutes. Add the sugar in gradually, stirring constantly.
  • In a separate bowl, beat the 2 eggs. A little at a time, add some of the tapioca mixture to the eggs and continue stirring. This is "tempering" the eggs and will bring them up to temperature gently, preventing the eggs from scrambling.
  • Add the tempered egg mixture to the tapioca. Gently bring the mixture back up to near-boiling. Reduce heat to minimum and simmer, stirring constantly, until desired consistency is reached. Pearls should be translucent and gelatinous.
  • Allow tapioca to cool 15 minutes before adding the vanilla. Serve warm or chill until serving time.
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