Tapioca Pudding

Recipe by Cindy Lynn
READY IN: 1hr 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a bowl, soak tapioca in 2 cups of room temperature water overnight.
  • Drain water.
  • In double boiler, heat milk just until no longer cold.
  • Add salt and tapioca.
  • Continue heating until small bubbles appear at sides of pan.
  • Cover, turn heat to very low and cook for one hour.
  • Make sure that milk mixture does not simmer or boil.
  • Separate egg whites from yolks.
  • Beat egg yolks and sugar toether until light yellow in color.
  • Add a little of the hot mixture to the egg yolks and blend thoroughly.
  • Then add the egg yolk mixture to the hot milk mixture, stirring constantly.
  • Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes.
  • Beat egg whites until stiff.
  • Slowly fold the hot tapioca mixture into the egg whites.
  • Stir in vanilla.
  • Serve warm or chilled.
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