I was very pleased with this recipe which gave a light and creamy pudding. It is time consuming, but it gave me far better results than other recipes for Tapioca that I have tried. I plan to make it for company and will serve it in a stemmed desert dish with a dash of cinnamon and possibly a raspberry or blueberry garnish.
This is good but time consuming. This was the first time I've made tapioca pudding and I must say it turned out great. It was worth the time put into it. Thanks for a great recipe~~my kids love you for it.
Made this without a double boiler, and it turned out perfect!
This was my first attempt making tapioca pudding, and it turned out just as I hoped. The recipe says it can be served warm right away, but I found the consistancy too soupy at first. After chilling for a few hours it was perfect, so I'd recommend preparing it hours ahead. I love how this recipe can be made out of ordinary household ingredients, and despite being time consuming it's really quite simple to make. Thanks for the great recipe.
Fantastic! Made Tapioca Pudding like this 30 years ago. However, this was much lighter. Thank you for posting this recipe
OMG! WONDERFUL! Yes, the recipe is a bit time consuming, but well worth the effort! Just like the tapioca my grandmothers and mother used to make! I followed another's advise and soaked in milk, overnight in the fridge. I used SKIM milk. Yes, that's correct, SKIM MILK! Otherwise I prepared as directed. I wish the pearl tapioca wasn't so difficult to find, in my area. Thank you Cindy Lynn for posting....from Cynthia Louise. :-)
Great recipe. <br/><br/>Couple tips and things I'll do different next time that you all might find handy:<br/>1) Reduce sugar to 3/4c maybe. Was a bit sweet and I even have a sweet tooth!<br/>2) Double the recipe!<br/>3) Soak tapioca overnight in 1 cup of milk instead of water. Then don't drain to cook. Make sure you have the full amount of milk to cook with though (ie - if you need 5 cups, you might add 4 1/2 to the recipe because about 1/2 cup will still be in the soaked tapioca)<br/>4) Slightly cool cooked mixture before folding in egg whites, otherwise I felt mine cooked/curded a bit. I knew better than that...but the recipe didn't say so.<br/>4)
I 4X the recipe and it came out perfect. I didn't use a double boiler so I had to be close to the pot to stir it often. I made the recipe that I quadrupled and thought before adding the egg whites, "wow this is way more pudding than I wanted to make". Then I added the egg whites and the pudding doubled in size! Today I must figure out who I can invite to help me eat all of this delicious treat. Thanks for the recipe! Next time I will make a smaller batch... and I might try it with a little less sugar (though as written is perfect too, just depends on your sweet tooth cravings).
This is a great recipe. We''ve made it 8 or 9 times so far and have gotten rave reviews from those who've shared it with us. We've tried it with large and tiny tapioca pearls and both work great. This pudding is so good you'd like to eat it all at once with a giant spoon. Thanks!
This was okay. I like the sort of caviar type 'bite' you get with tapioca, but this was more mushy than that.