Old-Fashioned Tapioca Pudding
1/2 cup tapioca pearls (not instant or quick-cook)
2-1/2 cups milk
1/4 tsp salt
1/2 cup sugar
2 eggs separated
1 tsp vanilla extract
The night before, soak tapioca pearls in 2 cups of water. Drain well just before cooking.
In a medium saucepan, heat milk to warm, add tapioca and salt. Cook over very low heat for about 1 hour, stirring frequently. Do not simmer or boil.
In separate bowl, cream yolks and sugar until light yellow color. Add a bit of the warm, cooked tapioca to the egg yolk mixture to temper the yolks, then transfer tempered yolks to the saucepan with the remainder of the cooked tapioca.
Cook in double boiler over boiling water about 15 minutes or until thickened, stirring constantly. Remove from heat and add the vanilla extract.
In separate bowl, beat egg whites until stiff peaks form. Fold egg whites into thickened tapioca and egg mixture. Allow to cool slightly and serve warm or chilled. Cover with plastic wrap to prevent skin from forming.
2-1/2 cups milk
1/4 tsp salt
1/2 cup sugar
2 eggs separated
1 tsp vanilla extract
The night before, soak tapioca pearls in 2 cups of water. Drain well just before cooking.
In a medium saucepan, heat milk to warm, add tapioca and salt. Cook over very low heat for about 1 hour, stirring frequently. Do not simmer or boil.
In separate bowl, cream yolks and sugar until light yellow color. Add a bit of the warm, cooked tapioca to the egg yolk mixture to temper the yolks, then transfer tempered yolks to the saucepan with the remainder of the cooked tapioca.
Cook in double boiler over boiling water about 15 minutes or until thickened, stirring constantly. Remove from heat and add the vanilla extract.
In separate bowl, beat egg whites until stiff peaks form. Fold egg whites into thickened tapioca and egg mixture. Allow to cool slightly and serve warm or chilled. Cover with plastic wrap to prevent skin from forming.
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