Creamy Tapioca Pudding
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- 1 eggs (yolk and white seperated)
- 6 tablespoons sugar, divided in half
- 3 tablespoons minute tapioca
- 2 cups milk
- 1 1/4 t vanilla
- cinnamon and sugar mix
- cool whip or whipped cream
1In a medium sized bowl, beat egg white on high until it becomes foamy.
2Slowly add in 3 of your tablespoons of sugar and continue to beat until it forms soft peaks
3In a saucepan off of the stove mix tapioca, your other 3 tablespoons of sugar, the milk and the egg yolk. Let this stand for 5 minutes.
4Now cook this over medium heat until it comes to a full boil and does not stop bubbling when stirred. (stir constantly)
5Take off of heat and quickly stir the egg white mixture into this. Stir until blended well.
6Now add a teaspoon of cinnamon and sugar and the vanilla and stir.
7Allow pudding to cool for at least 20 minutes.
8You can serve this warm or chilled in frig. Dad likes his topped off with more cinnamon and sugar and a few dollops of cool whip