Tapioca Pudding

This makes a wonderfully thick tapioca pudding with lots of tapioca in it. It's almost like a tapioca cream. To my way of thinking this makes just enough for one, but if you want to double it to share, use the entire egg rather than 2 yolks.

• Ready In: 20 mins
• Serves: 1-2

Ingredients

• 1  cup milk
• 2  tablespoons sugar
• 1 1⁄2 tablespoons quick-cooking tapioca
• 1  egg yolk, beaten
• 1⁄2 teaspoon vanilla extract

Directions

1. In a saucepan, combine the milk, sugar, tapioca, and egg; let stand 5 minutes.
2. Cook and stir over medium heat until mixture comes to a full boil.
3. Remove from heat; stir in vanilla.
4. Spoon or pour into serving dishes, and allow to cool at least 5 minutes.
5. May be cooled longer and/or in the refrigerator. May be served warm or cold. (I like warm my husband prefers chilled.).