Heidi Swanson's Tapioca Pudding Recipe
- 3 cups organic milk, divided
- 13 cup small pearl tapioca
- 2 extra-large egg yolks, lightly beaten
- 14 teaspoon fine-grain sea salt
- 13 cup sugar
- 1 vanilla beans, split along the length or 1 teaspoon vanilla extract
- Pour 3/4 cup of the milk into a medium-sized, thick-bottomed pot.
- Add the tapioca and soak for 30 minutes.
- Whisk in the egg yolks, salt, sugar, and the remaining milk.
- Scrape the vanilla bean along its length with a knife and add that bean "paste" along with the bean itself to the pot.
- If you are using vanilla extract in place of the vanilla bean stir it in at the very end, after the pudding is completely cooked.
- Over medium heat, slowly bring the mixture just barely to a boil, stirring all along; this should take about 15 minutes.
- Reduce the heat and let the mixture fall to a simmer; you keep it here until the tapioca is fully cooked, another 20 minutes or so.
- Keep in mind this time can be significantly longer (or shorter).
- The tapioca will tell you when it is ready if you watch carefully.
- The tapioca beads will swell up and become almost entirely translucent.
- The custardy part of pudding will thicken dramatically as well - keep tasting and assessing at this stage.
- It is even more critical to keep stirring at this point avoid dreaded scorching.
- Remove from heat and let cool a bit.
- This tapioca tastes its best when served warm, but is still delicious cold as well.
milk, pearl tapioca, egg yolks, salt, sugar, vanilla beans
Taken from www.food.com/recipe/heidi-swansons-tapioca-pudding-recipe-268669 (may not work)