In my effort to keep recipes simple around here, this last weekend I made some tapioca pudding. It seems to me that you are either a hater or a lover of tapioca pudding. I admit it – I am a lover!! There is something so creamy and comforting about it for me!
I remember my mom loving tapioca pudding, and she would make a huge batch, but I kinda remember that was HERS and I always wanted some of it!! Now, I can make a huge batch for myself
1 cup small pearl tapioca
4 cups milk
1 vanilla bean, the inside scraped out
3 eggs, separated
1/2 cup cane sugar
1/4 tsp salt
Combine the tapioca and milk in a bowl, and place in the fridge over night, or at least 2-3 hours.
Pour the milk/tapioca mixture in a medium saucepan, and cook over medium heat for 45 minutes, or until thickened. Add the vanilla bean in the tapioca mixture and stir to combine.
Separate the eggs into 2 separate bowls – the yolks in one bowl, and the whites in another. Add the sugar to the bowl with the yolks.
Now, you want to “temper” the yolks – add a little bit of the warm tapioca mixture to bring up the temperature of the yolks, so you don’t end up with scrambled eggs (not fun!).
Add this mixture to the tapioca in the saucepan. Stir to combine.
Add the salt to the bowl with the egg whites. Whip with a handheld electric mixer, until soft peaks form. Add this mixture to the pudding.
Stir to combine.
Serve warm – or chilled!
The reason I like it warm … put ice cream on top! You have the hot/cold sensations going on, and the ice cream melts perfectly!
I like this, because there isn’t too much sugar in this dessert, but it is still so delicious to me! This ice cream was cherry chocolate, and the cherries were so good with the tapioca! I may have to make a cherry tapioca next time!
If you are looking for a vegan tapioca pudding recipe, try this one!
Are you a tapioca lover, or a tapioca hater??