Back-to-the-Basics Tapioca Pudding . . . using quick-cooking tapioca
It’s quick, creamy and it hits the spot. We served ours warms topped with dried cranberries and chopped walnuts + stirred in some ground cinnamon.
Back-to-the-Basics Tapioca Pudding . . . using quick-cooking tapioca
2 3/4 cups whole milk
1 large egg
1 large egg
1/3 cup granulated sugar
3 tablespoons minute/instant tapioca
Pinch of salt
1 teaspoon vanilla
- Add the milk and egg to a medium saucepan and whisk well to combine.
- Stir in the sugar, tapioca and salt; let set for 5 minutes.
- Turn heat to medium and bring mixture to a bubbling, full boil—stir constantly!
- Remove from heat. Stir in vanilla.
- Serve warm or place a piece of plastic wrap directly on the surface of pudding and refrigerate.
- The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
Recipe without photos . . .
Back-to-the-Basics Tapioca Pudding . . . using quick-cooking tapioca
2 3/4 cups whole milk
1 large egg
1 large egg
1/3 cup granulated sugar
3 tablespoons minute/instant tapioca
Pinch of salt
1 teaspoon vanilla
- Add the milk and egg to a medium saucepan and whisk well to combine.
- Stir in the sugar, tapioca and salt; let set for 5 minutes.
- Turn heat to medium and bring mixture to a bubbling, full boil—stir constantly! .
- Remove from heat. Stir in vanilla.
- Serve warm or place a piece of plastic wrap directly on the surface of pudding and refrigerate.
- The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
This comment has been removed by a blog administrator.
ReplyDelete