Prep 20 mins
Cook 2 hrs
Quick-cooking tapioca makes this stovetop version of tapioca pudding fast and easy. Dh's favorite because it's light and fluffy, never gummy. He loves it warm. Cook time is chill time.
- 4 cups milk
- 1⁄4 cup quick-cooking tapioca
- 1⁄2 cup sugar
- 1⁄4 teaspoon salt
- 3 slightly beaten egg yolks
- 1 1⁄2 teaspoons vanilla
- 3 stiffly beaten egg whites
- Combine milk, tapioca, sugar and salt in a saucepan; let sit 5 minutes; add egg yolks; bring to boil, stirring constantly; remove from heat (mixture will be thin); stir in vanilla.
- Pour the pudding into a serving bowl; stir 1/3 of the stiffly beaten egg whites into the pudding; gently fold in remaining egg whites, leaving little"pillows" of egg white; chill.
Let me start by saying that tapioca is my husbands all time favorite pudding and he adored this! I had one very small custard dish of this and he finished the rest in less than 2 days. And asked me to make it again before the end of the week. I have a sneaking suspicion that I will be making this often. Your directions were crystal clear and the flavor dead on. The perfect tapioca pudding.
This is pretty good. It is similar to the Fluffy Tapioca recipe on the Minute Tapioca box. However, this pudding is a little bit too thin. So I increased the quick-cooking tapioca to 3/8 cup (6 TBSP). I also saved out half of the sugar and added it to the beaten egg whites -- I think it tastes better that way. Also, in my opinion, the salt isn't necessary. I tried making it both ways, with salt and without, and my preference is without. Thanks for posting this recipe!
This is virtually the same recipe my mom used when I was a kid. Brings back warm, fuzzy memories. Tried some warm (first time ever) and it was delicious too. We used to eat it with a maraschino cherry on top and a bit of the juice drizzled on top too. LOVE IT! Make the recipe as shown and it'll come out great every time!