At the market last week we found Tapioca Pudding in a bag in the chinese food section. I thought why not - it is much cheaper and we love Tapioca Pudding.
Here is my recipe:
1/2 cup of small pearl tapioca - not instant
1/4 teaspoons of salt
3 cups of milk
1/2 cup sugar
1 1/2 teaspoon vanilla
Combine milk, tapioca and salt in a medium size pan. On medium heat bring to a boil - stirring constantly.
While boiling gradually add sugar - Let boil for about 5 minutes
Beat eggs in separate bowl - gradually add hot tapioca mixture to eggs bringing the egg temperature to the tapioca mixture to prevent the eggs from curdling. I use my wooden spoon to add hot mixture to eggs - stir then add more hot mixture a little at a
time. Gradually stir in warm egg mixture - do not add fast - eggs will curdle.
Bring mixture back to a boil and cook on medium heat till you have a pudding consistency mixture. Cool 15 minutes then add vanilla.
We like our Tapioca cold - in the winter I cool covered outside on the patio table. In the warmer months I cool in the freezer then I place the Tapioca in the fridge. I know it is Spring but today the high is 20 in Wisconsin - so my Tapioca Pudding is cooling on the back deck! Check out the snow! Will WINTER ever END?
I started eating my pudding then all of a sudden the light bulb in my brain went off and I realized I needed a picture for this post! As you can see one side is a little messy! DELICIOUS Pudding!