Classic Tapioca Pudding Recipe - Allrecipes.com
Classic Tapioca Pudding Recipe - Allrecipes.com:
Simply Balanced Cage Free Eggs (Brands May Vary by Store)
$2.99
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ADVERTISEMENT 1/2 teaspoon vanilla extract Add all ingredients to list
Directions
Prep
10 m
Cook
15 m
Ready In
25 m
Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
I made it!
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Reviews
100 Rate and review
126 Ratings
Most helpful positive review
Luey
0 186 55
10/26/2008 I used minute tapioca instead of the quick cooking stuff (evidently there is a difference), so my pudding thickened much earlier than th"
'via Blog this'
Directions
- Prep
- Cook
- Ready In
- Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
- Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
Share
Reviews
100
126 Ratings
Simply Balanced Cage Free Eggs (Brands May Vary by Store)
$2.99
SEE DETAILS
ADVERTISEMENT 1/2 teaspoon vanilla extract Add all ingredients to list
Directions
Prep
10 m
Cook
15 m
Ready In
25 m
Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
I made it!
Share
Reviews
100 Rate and review
126 Ratings
Most helpful positive review
Luey
0 186 55
10/26/2008 I used minute tapioca instead of the quick cooking stuff (evidently there is a difference), so my pudding thickened much earlier than th"
'via Blog this'
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