Sunday, December 14, 2008

Basic Tapioca Pudding
Serves 6-8

1/2 cup Small Pearl Tapioca
2 1/2 cups of whole milk
1/4 tsp. salt
1/2 cup sugar
2 eggs, separated
1 tsp. real vanilla (listing only vanilla and alcohol)

Soak tapioca overnight in 2 cups of room temp water. Drain.

Pour milk into a double boiler, heat milk just til no longer cold.
Add salt and tapioca. Continue to heat until small bubbles appear near the sides of the pan. Cover,
turn heat to very low cooking for one hour. Milk should NOT SIMMER

Beat egg yolks and sugar together until the color lightens. Add a
small amount of the hot mixture to the yolks and stir, blending
thoroughly. Continue to slowly add the hot mixture to the yolk/sugar
mix, stirring constantly. Place back over double boiler and cook
until tapioca is very thick. (about 15 minutes)

Beat egg whites until stiff. Fold into hot mixture.

Stir in vanilla. Serve warm or cold.

Chocolate variation:

Add a 1/2 cup of grated chocolate.

Orange-Banana variation:

Prepare as directed but add 2 tsp of grated orange rind while milk
mixture is cooking. Chill entire pudding for at least an hour, then
fold in one cup of heavy whipped cream; pour in serving dishes.
Garnish with an orange slice, banana slices or other fruit. This
sounds like it needs to be served a.s.a.p. to keep the whipped cream

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