Tapioca Pudding

Chef Tee Merritt

By
@Teescuisine

Great tasting desert or snack!


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Rating:

Serves:

6-8

Prep:

15 Min

Cook:

1 Hr 15 Min

Method:

Stove Top

Ingredients

1/2 c
reese tapioca
2 1/2 c
milk
1/4 tsp
salt
1/2 c
sugar
2
eggs separated
1 tsp
vanila

Directions Step-By-Step

1
Before cooking you must soak TAPIOCA over night!
2
Put your milk I pot, do not boil. Very low temp! When milk gets warm add salt. Cook until you see small bubbles. Cover, cook on low for one hour. Make sure milk mixture do not boil. This can be done in a double broiler. I do not use a double broiler. Note: I did not cook it for the full hour. I cooked it until it got thick.
3
Separate egg whites from yolks, beat egg yolks and sugar until light and fluffy. Add a little hot mixture to the egg yolks and blend thoroughly. Then add the egg yolk to the mixture, stirring constantly. Cover, cook until tapioca mixture is very thick, abut 15 minutes.
4
Dump mixture in a bowl! Beat egg whites until fluffy!
Slowly fold the egg whites into the hot mixture.
Stir in vanilla. Served warm or chilled.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: Eastern European
Hashtag: #pudding