Tapioca pudding is an old fashioned type dessert. It’s definitely not quick to make. But it is worth it.
You need to start this the day before you are ready to cook it. The tapioca pearls need to soak overnight in water.
My husband loves tapioca pudding and his grandmother made it for him while he was growing up. So, I decided to make it for him.
I hope you enjoy!
You will need a mixer for beating the egg whites and a double boiler for cooking the pudding.
1/2 cup small tapioca pearls
2 cups water
2-1/4 cups milk
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs at room temperature
Soak the tapioca pearls in room temperature water overnight. Drain.
In a double boiler, heat the milk just until no longer cold. Add the salt and tapioca pearls.
Stir and heat until small bubbles appear around the edges of the pan. Do not let it boil.
Turn down the heat and put a lid on the pan. Cook for an hour. The tapioca softens and gels up.
It may seem to clump up, but that’s okay. It will separate when you start mixing the rest of the
ingredients into the milk mixture.
Separate the eggs and put the egg whites into a clean bowl. In another bowl, add the egg yolks
and sugar and beat well until thick and light in color. Add a little of the milk mixture to the egg
yolks and mix well. Pour that back into the pan. Turn the heat up to medium and cook while
stirring for about 15 minutes or until the mixture is very thick.
Remove from the heat and set to the side.
With a mixer on high, beat the egg whites until stiff. Gradually fold the egg whites into the hot
pudding mixture. Stir in the vanilla extract.
Tastes good warm or chilled.
Serves 6 to 8.