My husband is a big fan of tapioca pudding. He grew up in Wisconsin. A lot of restaurants there have dinner specials. They come with soup and a dessert. The dessert usually being some sort of pudding. Tapioca was a big hit.
Tapioca seems old fashioned to me. I am not sure why I think that. I don’t think I had ever seen anyone young enjoying tapioca pudding.
Of course, my daughter was the one to prove me wrong. It has been one of her favorite pudding flavors since she was very young.
But I don’t make tapioca pudding at home. Who knows why. . .
The basics of this recipe are very similar to other pudding recipes. The tapioca pearls puff up multiple times their original size.
The egg yolk adds a lovely color to the custard. It also helps is solidify.
The egg white gives the pudding a lightness to it. It really does add some airiness.
I have to say that I was surprised when dessert time came. The pudding was delicious. I really enjoyed it.
Of course, my husband had seconds.
TAPIOCA PUDDING
2 Cups Milk
2 Tablespoons Quick Cooking Tapioca
1/4 Teaspoon Salt
1/4 Cup Sugar
1 Egg, Separated
1/4 Teaspoon Vanilla
Cook milk, tapioca, salt and sugar in a double boiler for 15 minutes, stirring frequently. Add to beaten egg yolk and cook 5 minutes longer, stirring constantly. Fold in stiffly beaten egg whites and vanilla. Pour into sherbet glasses. Chill. Top with cream if desired.
Comments