Jamaican Tapioca Pudding

Recipe by ChefLee
READY IN: 1hr
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak tapioca in the water for 30 minutes in a 1 1/2 quart saucepan.
  • Lightly beat the egg yolks.
  • After the 30 minutes; add milk, rum, salt, and egg yolks to the tapioca.
  • Stir over medium heat until boiling. Turn heat down to low.
  • Simmer, uncovered, for 15 minutes; stirring often.
  • Beat the egg whites with the sugar until soft peaks form.
  • After the 15 minutes, fold about 3/4 cup of hot tapioca into the egg whites and then gently fold egg mixture back into your saucepan. Stir well over low heat for about 3 more minutes.
  • Remove from heat and cool for 15 minutes then stir in vanilla, nutmeg, allspice, and cloves.
  • Serve warm or chilled.
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