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Tapioca Pudding

March 8, 2011
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Tapioca pudding tastes like childhood.   Serve warm or cold – a bowl of comfort either way.


Creamy Tapioca Pudding

from Cook’s Country magazine, June/July 2010

Directions

  • 2 1/2 cups whole milk
  • 1 large egg plus 1 egg yolk, lightly beaten
  • 1/4 cup plus 1 tablespoon granulated sugar
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup Minute tapioca
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, chilled

Directions

  1. Combine milk, egg and yolk, ¼ cup granulated sugar, brown sugar, salt, and Minute tapioca in medium saucepan; let sit for 5 minutes. Bring mixture to boil over medium heat, then reduce heat and simmer, stirring constantly for 2 minutes. Off heat, stir in vanilla and scrape pudding into medium bowl. Cover tightly with plastic wrap and refrigerate until set, at least 1 hour or up to 2 days.
  2. With electric mixer on medium speed, beat cream and remaining granulated sugar until stiff peaks form, about 2 minutes.
  3. Gently fold half of whipped cream into pudding. Serve with dollop of remaining whipped cream.
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