Never made tapioca pudding before, but it came out pretty good. I've read online that "minute" or instant tapioca isn't the best to use for this, but it's what I had in the pantry and it worked just fine!
Here's the ingredient list:
(makes 4 servings)
3 tablespoons tapioca
2 and 3/4 cups of milk (I used skim)
1 egg, scrambled well
1/3 cup of sugar
sprinkle of cinnamon
vanilla extract
1. Combine all ingredients except vanilla and cinnamon. Let sit for 5 minutes with no heat.
2. Heat on medium until the mixture reaches a full boil.
3. Remove from heat. Stir in a teaspoon of vanilla and sprinkle in some cinnamon.
You can serve this warm or cooled.
3 comments:
I assume that regular tapioca is more time consuming?
you guessed it!
The smaller tapioca makes a much better dessert. The pearl Tapioca is very much like eating little eyeballs.
I especially enjoyed your willow cup presentation.
You know I really like everything you have offered from the inferior palette of the Wasp trying to educate the colorful ethnic groups about the drab Wasp food choices. Actually everything is great and the presentation and your sense of humor is right on. This is MoonPie and you are amazing. Working everyday, and presenting these great recipes for us. Thanks A/A
Post a Comment