I could not find small pearl tapioca in any of our local stores, so I bought it online, and the smallest quantity I could find was 1 pound. We will be eating Tapioca Pudding for the next two years.
Servings: 8 to 10
Fresh
2-1/4 cup milk
2 eggs
Pantry
1/2 cup small pearl tapioca
3/4 cup water
1/4 tsp. salt
1/2 cup granulated sugar
1 tsp. vanilla extract
Soak tapioca
In a medium saucepan, soak the tapioca in the water for 30 minutes.
Separate eggs
Separate eggs into yolks and whites. Lightly beat the egg yolks and add to the soaked tapioca.
Simmer tapioca
Add milk and salt to the tapioca and egg yolks. Heat over low heat for 10 to 15 minutes stirring frequently.
Beat egg whites
While tapioca simmers, beat egg whites and sugar until soft peaks form in a medium mixing bowl.
Fold in egg whites
Pour 1/2 cup of the tapioca mixture into the beaten egg whites in the mixing bowl and fold the mixture to combine. Pour the entire egg white mixture into the tapioca in the saucepan and fold to combine. Stir over low heat for 3 minutes.
Add vanilla extract and chill
Remove tapioca from heat and allow to cool slightly, approximately 10 minutes. Pour in vanilla extract and stir to combine. Transfer pudding to the refrigerator and chill completely.
Serve
Serve cold with a dollop of Whipped Cream. Variations include adding nutmeg, coconut, fresh fruit, or dried fruit before chilling.
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