tapioca pudding

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By Chef Tee Coleman
from Beverly, PA

Great tasting desert or snack!

serves 6-8
prep time 15 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For tapioca pudding

  • 1/2 c
    reese tapioca
  • 2 1/2 c
  • 1/4 tsp
  • 1/2 c
  • 2
    eggs separated
  • 1 tsp

How To Make tapioca pudding

  • 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.