Fluffy Tapioca with a Bing cherry on top!

Tapioca pudding was a recipe my mom made quite often; she always stocked up on instant tapioca at Glenn's Bulk, Hutchinson KS. Mom preferred the fluffy version that I made today. The fluffiness comes from the whipped egg white added near the end so if you prefer to not consume undercooked egg whites, use pasteurized eggs in this recipe or try one of the other tapioca recipes on our blog . . .

Back-to-the Basic Tapioca Pudding

Maple-infused Tapioca w/ Spicy Candied Walnuts

Spring Rhubarb Tapioca

Fluffy Tapioca with a Bing cherry on top!    Yield: 4 "West"-sized servings or 6 small
3 to 3 1/2 tablespoons minute tapioca (recipe calls for 3 Tbsp. - this creates a somewhat thin pudding which we prefer but add an extra 1/2 Tbsp. if a thicker pudding is desired)
6 tablespoons granulated sugar, divided
2 cups whole milk
1 large egg yolk
1 large egg white (it whips to a higher volume it at room temperature)
1 teaspoon vanilla
Summertime toppings: Bing cherries / toasted walnuts / mint

1. Mix tapioca, 3 tablespoon of sugar, milk and egg yolk in a medium saucepan. Let stand for 5 minutes.
   
2. Meanwhile: Beat egg white in mixer bowl on high until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form. Set aside.
   
3. Cook tapioca mixture on medium heat, stirring constantly until mixture comes to a FILL boil; let it boil, stirring constantly for 1 to 2 minutes until it starts to tthicken Remove from heat. It will will continue to thicken as it cools.
   
   
4. Stir in vanilla and then fold in the egg white mixture until blended (I left a few very small "pillows" of egg whites). 
   
5. Transfer to serving containers and cool 20 minutes. (It will continue to set up as it cools.)
   
   
   
   
6. Serve warm or cold adding summertime toppings right before serving: Bing cherries cut if half with seed removed, toasted walnuts, a sprig of fresh mint (I used chocolate mint) and finish it off with a Bing cherry on the stem! 
   

Recipe without photos . . .

Fluffy Tapioca with a Bing cherry on top!    Yield: 4 "West"-sized servings or 6 small

3 to 3 1/2 tablespoons minute tapioca (recipe calls for 3 Tbsp. - this creates a somewhat thin pudding which we prefer but add an extra 1/2 Tbsp. if a thicker pudding is desired)
6 tablespoons granulated sugar, divided
2 cups whole milk
1 large egg yolk
1 large egg white (it whips to a higher volume it at room temperature)
1 teaspoon vanilla
Summertime toppings: Bing cherries / toasted walnuts / mint

1. Mix tapioca, 3 tablespoon of sugar, milk and egg yolk in a medium saucepan. Let stand for 5 minutes.
2. Meanwhile: Beat egg white in mixer bowl on high until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form. Set aside.
3. Cook tapioca mixture on medium heat, stirring constantly until mixture comes to a FILL boil; let it boil, stirring constantly for 1 to 2 minutes until it starts to tthicken Remove from heat. It will will continue to thicken as it cools.
4. Stir in vanilla and then fold in the egg white mixture until blended (I left a few very small "pillows" of egg whites). 
5. Transfer to serving containers and cool 20 minutes. (It will continue to set up as it cools.)
6. Serve warm or cold adding summertime toppings right before serving: Bing cherries cut if half with seed removed, toasted walnuts, a sprig of fresh mint (I used chocolate mint) and finish it off with a Bing cherry on the stem.