I’ve baked hundreds of cookies, dozens of cakes, close to a dozen pies, but nary an ounce of pudding ’til last month.
Cast of characters
Chip and I don’t have pudding/sundae dishes, but we have the next best thing: our crystal drinking glasses. Figured we might as well put ’em to good use. One filled glass turned rogue. :p
The cooking, and constant stirring took about 40 minutes. The saying goes, “the proof is in the pudding”…yes, it most certainly is. It’s not creamy like the ones you’d find in the grocery store like Hunt’s Snack Packs, but splendid, nonetheless. Totally worth the time and effort.
Can’t wait to make more again soon!
- 3 cups milk – I used reduced-fat (2%)
- 1/2 cup quick-cooking tapioca
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- Beat eggs, then set aside.
- Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
- Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat (the only way I could really tell it was gently simmering was when the pudding got hot and steamy, LOL); cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
For next time, I’m considering beating the eggs, then incorporating with the tapioca mixture. Letting it stand for ten minutes before boiling.
(Recipe adapted from allrecipes.com)
Oh, I almost forgot… Earlier this week was Tapioca Pudding Day (July 15). I missed out on celebrating Peach Ice Cream Day (July 17), but I found something I could share in its place: Peaches and Cream Cheesecake.
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