Tapioca Pudding

Name: Tapioca Pudding
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges egg yolks, lightly beaten; 118 milliliters granulated sugar; 0 teaspoons fine salt; 79 milliliters pearl tapioca (not instant); 1 vanilla bean, split lengthwise, seeds scraped and reserved; 710 milliliters whole milk

You can never have too many dessert recipes, so give Tapioca Pudding a try. This recipe serves 6. One serving contains 190 calories, 5g of protein, and 6g of fat. A mixture of milk, granulated sugar, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Place 1 cup of the milk and the tapioca pearls in a medium saucepan and stir to combine.

Ingredients you will need

Tapioca

Milk

Equipment you will use

Sauce Pan

Let the pearls soak uncovered at room temperature for 1 hour.

Add the remaining 2 cups of milk, sugar, egg yolks, vanilla seeds, and salt and stir to combine.

Ingredients you will need

Egg Yolk

Vanilla

Seeds

Sugar

Milk

Salt

Place the pan over medium heat and cook, whisking frequently, until the mixture just comes to a simmer, about 10 minutes (do not let the mixture boil). Reduce the heat to low and cook, whisking frequently, until the mixture thickens and the tapioca pearls are softened and translucent, about 15 minutes.

Ingredients you will need

Tapioca

Equipment you will use

Whisk

Frying Pan

Serve warm (the pudding will thicken as it cools).

Place any leftovers in a bowl, press a sheet of plastic wrap directly onto the surface of the pudding to keep a skin from forming, and refrigerate for up to 2 days.

Ingredients you will need

Wrap