Once a favorite dessert of many adults and children, old-fashioned tapioca pudding has lost its popularity over the years. Busy schedules mean that moms and dads have less time for preparing desserts that were once favorites and pre-made puddings and box mixes have taken center stage. On July 15th, celebrate Tapioca Pudding Day with this quick and delicious recipe from SimplyRecipes.com. [photo via simplyrecipes]
- 1/2 cup small pearl tapioca (usually found in the baking section of the grocery store, do not use instant tapioca)
- 3 cups whole milk (or skim milk with cream added)
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup of sugar
- 1/2 teaspoon of vanilla
- Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually.
- Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).
- Return eggs to pan with tapioca. Slowly bring mixture barely to a boil, stirring constantly. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency.
- Cool 15 minutes. Add vanilla. Serve either warm or chilled.
Note: If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding.
You will not need to allot a large amount of time out of your day because this recipe has short preparation and cooking times. Serving 4-6 people, it is just the right amount for a small family. Double the recipe is necessary to feed larger crowds. For tapioca pudding day slow down and enjoy the simple pleasures of life with this comforting dessert from days gone by.