Best and Easiest Tapioca Pudding
- 1 1/2 cup small pearl tapioca
- 9 cup whole milk
- 1 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 3 eggs, beaten
- Everything but the eggs go into a large saucepan.
- Stir the saucepan mixture and let it sit for 45 min.
- In a separate bowl, mix the eggs into a scramble.
- After 45 minutes, heat the saucepan on medium low (up to medium depending upon your level of patience and love for constant stirring) stirring fairly frequently.
- When the tapioca pearls become soft and not starchy, then you want to ladle, 1/4 cup at a time, about a cup and a half of the heated mixture into the bowl of eggs, stirring after every ladleful.
- Put the egg mixture into the saucepan with the rest of the mixture, and stir fairly frequently until the mixture thickens and feels like a bit of very light work to stir.
- If you burn the bottom, as can happen with heated milk dishes, do not scrape the bottom; switch saucepans!
- Pour the mixture into decorative dessert glasses, or, if you are feeling less festive and are serving starving kids (so they say), put it all into a large casserole dish to cool in the refrigerator.
- When it doesn't slosh when you jostle it in the refrigerator, take it out, as it is ready to serve.
- Serving suggestion: a drizzle of chocolate sauce and/or banana slices!
pearl tapioca, milk, sugar, salt, vanilla, eggs
Taken from cookpad.com/us/recipes/356042-best-and-easiest-tapioca-pudding (may not work)