Am I the only person left on planet Earth who likes tapioca pudding?  Looks that way.  Try this recipe, though, and you’ll soon be whistling out the other side of your sleeve, or something like that.

This here’s about enough to satisfy four typical people.

Tapioca pudding

  • 2 1/2 c. milk
  • 1 whole egg plus 1 yolk, beaten together
  • 1 Tbsp. light brown sugar (packed)
  • 1/4 tsp. salt
  • 1/4 c. Minute tapioca
  • 1 tsp. vanilla extract
  • 1/2 c. heavy cream, good ‘n’ cold

Put the milk, eggs, 1/4 c. of the sugar, the brown sugar, salt, and tapioca into a saucepan, and let it sit there doing absolutely nothing for about five minutes.  Then crank it up to a boil, turn it back down to a simmer, and let it burble merrily along for about two minutes, stirring all the while.  Take it off the heat, stir in the vanilla extract, and glomp the whole mess into a bowl.  Let it cool, and then cover it with plastic and chill it for at least an hour.

Beat the cream and the rest of the sugar to stiff peaks (two minutes or so), and then fold half of it into the pudding.  When it comes time to serve it up, whomp a dollop of the remaining whipped cream on each, and if you are feeling especially lovely, garnish each one with a few seasonal berries to boot.

Your guests will love you, and so will your grandmother.

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