My grandmother made tapioca often when I was growing up. To me this is pure comfort food! I love it best when it is warm but it is still good cold too. It seems to be a dessert that will go by the wayside because it is often hard to find the tapioca in a grocery store today unless you want the stuff in a box and I don’t.
Tapioca is so easy to make and has vanilla overtones the way I make it. Sometimes you can get the grocery store to order it for you if you ask. I found this tapioca at a bulk food store near me. You can also order it online from several places, just google it.
- 1 cup tapioca pearls
- water to soak
- To make the pudding
- drained tapioca
- 3 cups whole milk
- ⅔ cup sugar
- 2 egg yolks
- dash salt
- 1 teaspoon vanilla
- 2 egg whites
- ⅓ cup sugar
- Soak the tapioca overnight in water. Drain well.
- Add the tapioca, milk, salt and sugar to a double boiler. Stir to combine. Let cook for about 20 minutes or until you see the tapioca pearls start to get translucent.
- Separate the eggs. Add the egg yolks to a small bowl. Beat with a fork. Add a little of the hot tapioca a tablespoon at a time to temper the egg yolks. Stir into the tapioca mixture. Stir the tapioca over the boiling water for about 5 minutes while it thickens. Stir in vanilla. Pour into an oven proof serving dish.
- Beat egg whites until stiff. Add sugar. Beat until stiff peaks form. Spread over the tapioca pudding. Put the dish under a broiler that was pre-heated to high. Watch carefully. Remove when browned.
Maybe you’d like to try our recipe for?