Ingredients
-
1/2
-
2 1/2
-
1/4
-
1/2
-
2
-
1
-
-
-
-
-
-
-
-
-
Directions
Creamy Tapioca Pudding,This is in response to a post on the boards. It is our favorite Tapioca Pudding. It is time consuming, so DH doesn’t get it very often…and when he does, it doesn’t last long at all. In fact, if it’s been a really long time, he’ll eat it himself in one sitting…thank goodness the Chef has the opportunity to “taste test”! ;-)) Prep time does not include soaking pearls overnight.,Really enjoyed this. Soaked the pearl tapioca overnight as directed. I goofed and added the sugar along with the milk, tapioca, and salt while cooking it in the double boiler. It seemed to still work out OK. I did get lazy and neglected to separate the egg yolks and whites. I just tempered the mixture into the whole eggs and added it back. Worked great. The flavor was great and sweetness level was fine. My company liked it a lot; I think personally I still prefer the Minute Tapioca for “mouth-feel” but this was pretty good.,I just made this recipe, it’s delicious..it is also the EXACT recipe word for word on the back if the REECE large pearl tapioca bag.
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Steps
|
1
Done
|
In a Bowl, Soak Tapioca in 2 Cups of Room Temperature Water Overnight. |
|
2
Done
|
Drain Water. |
|
3
Done
|
in Double Boiler, Heat Milk Just Until No Longer Cold. |
|
4
Done
|
Add Salt and Tapioca. |
|
5
Done
|
Continue Heating Until Small Bubbles Appear at Sides of Pan. |
|
6
Done
|
Cover, Turn Heat to Very Low and Cook For One Hour. |
|
7
Done
|
Make Sure That Milk Mixture Does not Simmer or Boil. |
|
8
Done
|
Separate Egg Whites from Yolks. |
|
9
Done
|
Beat Egg Yolks and Sugar Toether Until Light Yellow in Color. |
|
10
Done
|
Add a Little of the Hot Mixture to the Egg Yolks and Blend Thoroughly. |
