Tapioca pudding is one of my Father’s favorite dessert. Every year we go the the Sussex County Fair and split a dish from a very, very old man who comes every year with his tapioca truck. It is delicious! Thick, creamy, and not too sweet. Perfect!
We missed the fair this year; therefore, missing the tapioca pudding. This was in August. I promised my Father I’d cook him up a batch and it took me until this weekend to actually get around to doing it. Having never made tapioca pudding before and with the high expectations of my Father, I was a bit apprehensive.
It came out delicious! Just as good as the truck at the fair. If you like tapioca, this recipe is perfect! I added a dash of cinnamon on top and a few goji berries. Yum!
Recipe courtesy of Bob’s Red Mill.
Classic Old Fashioned Tapioca Pudding
- 1/3 cup Bob’s Red Mill Small Pearl Tapioca
- 3/4 cup of water
- 2 1/4 cup of 2% or whole milk
- 1/4 tsp. salt
- 2 eggs, separated
- 1/2 cup sugar
- 1/2 tsp. vanilla extract
- Soak tapioca in water for 30 minutes in saucepan.
- Add milk, salt and lightly beaten egg yolks to tapioca and stir over medium heat until boiling. Simmer uncovered over very low heat for 10-15 minutes. Stir often.
- Beat egg whites with sugar until soft peaks form. Fold about 3/4 cup of hot tapioca into egg whites then gently fold mixture back into saucepan. Stir over low heat for about 3 minutes.
- Cool for 15 minutes then add the vanilla.