Tapioca Pudding
Ingredients
-
3
cups
organic milk, divided
-
⅓
cup
small pearl tapioca
-
2
extra-large
egg yolks, lightly beaten
-
¼
teaspoon
fine-grain sea salt
-
⅓
cup
sugar
-
1
unit
vanilla bean, split (or 1 teaspoon vanilla extract)
Instructions
- Soak the tapioca in 3/4 cup of milk for 60 minutes.
- Whisk in the egg yolks, salt, sugar, and the remaining milk.
- If using a vanilla bean, scrape the seeds and add both the seeds and the bean to the pot; if using extract, add it later.
- Heat the mixture over medium heat, stirring constantly, until it just begins to boil (about 15 minutes).
- Reduce heat and simmer for about 20 minutes, stirring frequently until the tapioca is translucent and the pudding thickens.
- Remove from heat and let cool slightly before serving.
Nutrition Facts (estimated)
Servings
6
Calories
144
Total fat
5g
Total carbohydrates
19g
Total protein
5g
Sodium
20mg
Cholesterol
74mg
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