Recipe
Tapioca Pudding

• 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

PREPARATION:

• Beat eggs, then set aside.

DIRECTIONS:

1. 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.
2. 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)