Thursday, November 8, 2012
Old Fashioned Fluffy Tapioca Pudding
Recipe from Bob's Red Mill Natural Foods
Husband-Tested in Alice’s Kitchen
My husband and son absolutely love this simple treat. When our friend Bob’s wife is out of town, we have him over for dinner and I always make this for his dessert. (His wife is not a fan of tapioca, so he only gets it when he comes here.) Bob says, “I’ll walk across the street for this tapioca.” Funny thing is that he lives a good 25 minutes away from our house, not across the street. We all think it tastes best warm.
1/3 cup small pearl tapioca
3/4 cup water
2¼ cups whole milk (You can substitute 2% milk or skim, but the tapioca tastes especially rich when whole milk is used.)
¼ teaspoon Kosher salt
½ cup sugar, divided
2 large eggs, separated (room temperature)
½ teaspoon vanilla
Soak tapioca in water for 30 minutes in a saucepan. Do not drain remaining water, if any. Add milk, salt, and lightly beaten egg yolks to tapioca and stir over medium heat until boiling. Simmer uncovered over very low heat for 5 to 10 minutes, stirring often, until thickened. Beat egg whites with the sugar until soft peaks form. Fold about 3/4 cup of hot tapioca into the egg whites, then gently fold mixture back into saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla. Serve warm.