Tapioca Pudding
Ingredients
The pudding
-
2 ½
cups
milk
-
½
cup
small pearl tapioca soaked overnight and drained
-
¼
teaspoon
salt
-
½
cup
granulated sugar
-
2
large
egg yolks
-
1
teaspoon
vanilla extract
For serving
-
to taste
whipped cream
-
to taste
cinnamon sugar topping
Instructions
- Heat milk in a double boiler to room temperature.
- Stir in tapioca and salt, then heat until small bubbles appear.
- Cover and cook on low for one hour without boiling.
- Whisk together sugar and egg yolks in a bowl.
- Temper the egg yolks by adding 2 tablespoons of the hot milk mixture.
- Add the egg yolk mixture to the tapioca mixture and cook until thickened.
- Remove from heat, stir in vanilla, and let cool.
- Chill for at least 30 minutes before serving with whipped cream and cinnamon sugar.
Nutrition Facts (estimated)
Servings
8
Calories
217
Total fat
15g
Total carbohydrates
18g
Total protein
4g
Sodium
119mg
Cholesterol
97mg
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