Tapioca pudding takes me back to eighth grade Home Ec, one of the first things we learned to cook. More recently, my sister mentioned making it for friends for whom it is a favorite dessert. I just had to go back to it. The lightness in this recipe comes from beating the egg white separately and adding it at the end.
Ingredients:
- 1 egg, separated
- 4 tablespoons sugar, separated
- pinch salt
- 2 cups milk
- 3 tablespoons Minit Tapioca
- 3/4 teaspoons vanilla
Method:
- In a 4 cup glass bowl, beat egg white, adding in 1 tablespoon sugar as it gets foamy.
- Beat until stiff peaks form.
- In saucepan, whisk egg yolk and 3 tablespoon sugar. Add salt and gradually stir in milk and then tapioca. Let sit 5 minutes.
- Cook over medium heat, stirring, until mixture comes to a full boil. Remove from heat.
- Immediately, with hand mixer on low speed, slowly add hot tapioca mixture into beaten egg white OR fold beaten egg whites into hot tapioca pudding with spatula. Add vanilla.
- Stir after 20 minutes and scoop into dessert bowls. Serve warm or chilled, plain or with fruit. Yields 3 - 4 small servings
Note- naturally gluten free
