Recipe by sprue
I have never been able to make tapioca pudding that calls for beaten egg whites successfully and most all recipes call for it. I finally found this recipe and it is the BEST we have ever tasted--so creamy and rich and thick and dense. Very yummy. The original calls for a vanilla bean, but it can be subbed for vanilla extract and still tastes amazing.
Top Review by ItalianMama
Perfect! I used all half-and-half, so the results were super creamy and rich. I put everything in a glass bowl in a pot of boiling water so that scorching wasn't an issue and I didn't have to stir constantly (although it still needs frequent stirring). Will definitely be using this recipe from now on. Thanks!
- 3 cups milk, -divided (I used half ff milk and half ff half and half)
- 1⁄3 cup small pearl tapioca (not instant)
- 1 egg (lightly beaten)
- 1⁄4 teaspoon salt
- 1⁄3 cup sugar (its plenty sweet, could use less)
- 1 vanilla beans, split or 1 teaspoon vanilla extract
- 1 dash nutmeg (optional)
- 1 dash cinnamon (optional)
Directions See How It's Made
- In a heavy bottomed sauce pan combine 1 cup milk with tapioca pearls; let soak for at least 30 minutes.
- After soaking is done, whisk in egg, salt, sugar and remaining milk and vanilla bean (if using) scraping the paste with a knife and throw in the pod (if using vanilla extract add at the very end after pudding is complete).
- Over medium heat bring mixture barely to a boil (about 15 minutes) stirring constantly. Be very careful to keep stirring so not to scorch it. If it scorches it's no good, throw out and start over.
- When boiling reduce heat and let mixture fall to a simmer. Continue stirring until the tapioca is fully cooked and the pudding is thickened. This could take 20 to 45 minutes--watch your tapioca it will tell you when it is done. It will swell up and become almost entirely translucent. Taste often for doneness. I like my tapioca a little chewy.
- When finished remove from heat and add vanilla extract if using. Also if using the cinnamon/nutmeg add now, let cool a bit and enjoy.
- This is best served warm, but good cold too.