|
|
Instructions |
|
|
|
Combine tapioca, milk, and salt in a 2 quart pan on
medium high heat. Stir until boiling. Simmer 5
minutes, uncovered at medium low heat adding sugar
gradually.
|
|
|
|
Beat eggs in a separate bowl. Mix in some of the hot
tapioca very slowly to equalize temperature of the
two mixtures and to avoid curdling.
|
|
|
|
Return egg mixture to the pan with the rest of the
tapioca. Slowly bring the mixture barely to a
boil, stirring constantly. Reduce heat and stir
several minutes at a low simmer. Stir constantly
until you get a nice thick pudding consistency.
Add vanilla. Can be served warm or chilled.
|
|
|
|
Note- If you want fluffier tapioca, separate the egg
yolks from the whites and incorporate the yolks into
the tapioca as directed above. Then beat the whites
in separate bowl until peaks form and fold into the
warm tapioca mixture.
|
|
|
|
Originally Submitted
12/30/2012
|
