Prep 15 mins
Cook 15 mins
A light and lovely dessert to cap off your meal. To make it extra special, sprinkle with cinnamon, nutmeg, or a few slices of berries.
- 1 cup 1% low-fat milk
- 3 tablespoons sugar
- 1 tablespoon quick-cooking tapioca
- 1 egg yolk, beaten
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon vanilla extract
- In a saucepan, combine the milk, sugar, tapioca, egg yolk and salt; let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat; stir in vanilla. Cool slightly. Spoon into serving dishes. Cover and refrigerate until chilled.
It's too runny for good tapioca pudding/cream unless you use 1 1/2 tablespoons quick-cooking tapioca. I don't know how they get the idea it's two servings though since it's just enough for one (tapioca lover that is).