Tapioca pudding has always been a favorite around my house, especially topped with fresh fruit, quite often sliced strawberries or raspberries or pretty much whatever fruit is in season or thaw the frozen ones. Tapioca makes a wonderful light and flavorful dessert or snack and layered with fruit in a champagne glass makes a very pretty dessert when you are having guest over for dinner.
In a small bowl
Beat 2 large eggs with 1 Tbsp. water until lemony and set aside
In a heavy saucepan over medium heat combine
3 cups whole milk
1/2 cup granulated sugar
1/2 cup quick-cooking pearl tapioca
1/4 tsp. salt
Bring to full boil stirring constantly. As soon as mixture boils reduce heat to low and stir for another 5 minutes.
Stir 1 cup of the tapioca mixture 2 Tbsp. at a time into the beaten eggs until all is well combined. Stir egg mixture into the tapioca mixture in the pan and mix well. Bring to a slow simmer over low heat and stir for another 2 to 3 minutes until pudding thickens.
Remove from heat and stir in
3/4 tsp. vanilla extract
Spoon into serving dishes and cool to room temperature. Cover and refrigerate to chill. Serve plain or topped with fresh fruit of choice and a dab of whipped cream.
Published in: Cooking