EASY HOMEMADE TAPIOCA PUDDING

Home made Tapioca Pudding is a simple, creamy, delicious, and timeless dessert. It’s higher than boxed Minute Tapioca and less difficult to make than you might think!

Have you ever tried to make Tapioca Pudding? when is the ultimate time you even ate tapioca pudding??

I sort of sense like tapioca pudding is the forgotten dessert. I imply, I by no means pay attention all of us speak approximately it, and that i absolutely by no means see anyone serve it. and that i by no means see any recipes for it…so I need to trade that!

Only the quality recollections come to mind after I reflect onconsideration on selfmade tapioca pudding – my mom used to make it when i used to be a child. but it become usually reserved for times while i used to be unwell. Like chicken soup. I don't have any concept why. and he or she constantly served it in footed dessert ice cream bowls (like the ones in those photographs), never in parfait glasses or ramekins. So humorous the things we recollect from our early life!

I surely suppose i bought these footed dessert dishes a long time ago, in particular for serving tapioca pudding, due to the fact in any other case it wouldn’t be the identical, proper? Ha.

INGREDIENTS:

• 1 cup water
• 1/2 cup small pearl tapioca (not instant)
• 2 1/2 cups whole milk
• 1/4 teaspoon kosher salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

INSTRUCTIONS:

1. area the water and tapioca pearls in a 1 half quart pot. let stand for 30 minutes until the pearls are plump and feature absorbed the water. 
2. turn on the heat to medium-excessive. Pour within the milk and salt; stir while bringing to a bare simmer. 
3. lessen the heat to very low, add inside the sugar and cook, exposed, stirring often (so the tapioca doesn’t stick to the lowest of the pan), till the tapioca pearls have plumped and thickened, about 5 minutes.
4. In a separate bowl, beat the eggs. Slowly whisk in about 1/2 cup of the hot tapioca (this equalizes the temperature between the 2 mixtures to keep away from curdling.)
5. Pour the egg mixture into the pot with the relaxation of the tapioca; boom heat to medium and stir for several mins till you get a thick pudding consistency that coats the lower back of a wood spoon. (Do no longer let combination boil.)
6. Take off the warmth and cool for 15 minutes.
7. Stir within the vanilla.
8. Serve both warm or cold and experience!

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