Consider the instructions around the package of tapioca that you simply buy. Some small gem tapioca requires overnight soaking in water. In case your package has that requirement, lessen the milk within the recipe to two 1/2 cups from three cups.
Ingredients
- 1/2 cup small gem tapioca (you are able to usually think it is within the baking portion of the supermarket, don't use instant tapioca)
- 3 cups dairy (or skim milk with cream added)
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup of sugar
- 1 teaspoon of vanilla flavoring
Method
1 Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high temperature. Stir while getting to some bare simmer. Lower heat and prepare uncovered, in the cheapest possible heat, adding sugar progressively, before the tapioca pearls have plumped up and thickened. With respect to the type or make of tapioca you use and when you've presoaked the tapioca as some brands demand, this might take between a few minutes to forty-five minutes of cooking in a really low temperature. Stir from time to time so the tapioca does not keep to the bottom from the pan.
2 Beat eggs inside a separate bowl. Add a few of the hot tapioca very gradually to equalize the high temperature of these two mixtures (to prevent curdling).
3 Return eggs to pan with tapioca. Boost the heat to medium and stir for a few minutes until you receive a thick pudding consistency. Don't let the mix boil or even the tapioca egg custard will curdle. Awesome fifteen minutes. Stir in vanilla. Serve either warm or chilled.
Note: If you wish to create a more light and fluffy, but nonetheless wealthy, tapioca pudding, separate the eggs. Make use of the egg yolks to stir in first towards the pan using the tapioca. When the pudding is becoming nice thick, beat the egg-whites inside a separate bowl to soft peaks. Take away the pan of tapioca pudding in the stove, fold within the beaten egg-whites in to the pudding.
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