Tapioca Pudding Recipe

Tapioca pudding should be cooked only until the grains (or pearls) become translucent and no longer taste starchy or gritty...


2 1/2 cups whole milk
1/3 cup sugar
3 tablespoons quick-cooking tapioca
1/8 teaspoon salt
2 large eggs, well beaten
1 teaspoon vanilla
Whipped cream or a fruit sauce

Directions - Tapioca Pudding Recipe:

In a heavy saucepan, thoroughly whisk together milk, sugar, quick-cooking tapioca, and salt. Let stand for 10 minutes.

Next, slowly bring to a simmer over medium heat, stirring constantly. Simmer and stir pudding for 2 minutes.

In a medium bowl, vigorously beat the two eggs, mixing well. Gradually whisk about half of the pudding into the beaten eggs. Next, thoroughly stir the pudding-egg mixture, back into the remaining pudding.

Reheat pudding, stirring over low heat just until you see the first sign of thickening. Remove from the heat at once. Do not overcook tapioca (or the texture may become gluey). After heating, stir in vanilla.

Let the pudding cool in the saucepan for 30 minutes. It will thicken considerably. Pour into cups, or bowls. Serve tapioca warm or chilled with a fruit sauce or whipped cream.

Recipe yields 8 - 10 servings of tapioca pudding.