Two-Spice Vanilla Tapioca Pudding
- 1/2 cup small pearl tapioca (if unavailable, use large pearl tapioca)
- 4 cups soy milk
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 egg yolks
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 3 egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- Soak the tapioca in warm water to cover for 1 hour.
- Drain and set aside.
- Preheat the oven to 375 degrees.
- Lightly butter a 12-inch oval or gratin baking dish and place it in a large brownie pan.
- Mix the tapioca, soy milk, sugar, and salt in a heavy nonaluminum saucepan.
- Bring the soy milk to a boil over medium heat while whisking.
- Lower the heat and let the mixture simmer 10 minutes, whisking occasionally.
- Remove from the heat and quickly whisk in the egg yolks, vanilla extract, cinnamon, and nutmeg.
- In another bowl, beat the egg whites with the cream of tartar until just stiff.
- Whisk 1/2 a cupful into the tapioca, then fold the remaining in.
- Pour the tapioca mixture into the prepared baking dish.
- Place the baking dish and brownie pan in the middle shelf of the oven and pour several inches of boiling water around the outside.
- Bake about 35 minutes, until the top is puffed and golden.
- The inside will still be a little soft.
- Remove, cool slightly, and serve warm or at room temperature.
pearl tapioca, soy milk, sugar, salt, egg yolks, vanilla, ground cinnamon, ground nutmeg, egg whites, cream of tartar
Taken from www.foodnetwork.com/recipes/two-spice-vanilla-tapioca-pudding-recipe0.html (may not work)