Tapioca Pudding
One of my mom’s favorite ways to use up milk that was just starting to taste a bit sour, was tapioca pudding. Somehow my younger sister usually ended up with the job. She would make a huge pot for us.
I was married and living here in Kansas before I had to make my own tapioca pudding. For some reason it felt really weird and kind of wrong. Ingrid always made it and I just consumed it! :)
Oh well! I survived my first attempt at making it. (Actually, I was just being a wimp and not feeling confident in my cooking skills.)
In reality the recipe is very easy and extremely yummy :)
*Note: this recipe works best with fresh milk or milk that is just starting to sour. Don’t make it with very sour milk, it won’t taste good at all!*
PRINT RECIPE HERE
Ingredients
Tapioca Pearls
Milk
1-2 Eggs
Sugar
Vanilla
Directions
1/4 cup Tapioca Pearls
Follow the package directions on how to prepare them. Some you can put right in and others you need to soak overnight.
2 cups milk
Mix in tapioca pearls and stir over medium heat until the pearls are clear and the mixture is thickened (roughly 30 minutes). I get impatient so I tend to turn the heat up higher. You just don’t want to burn the milk.
1-2 eggs
1/4 cup + 2 TBS sugar (sugar can also be added to taste)
Beat eggs and sugar together until combined. Stir into the milk and tapioca pearl mixture. Bring to a full boil. After it reaches a boil, remove from heat.
1/2 tsp of vanilla
Add and mix in. Cool before serving. Makes approximately 4 cups of pudding.
Measurements for a double recipe:
1/2 cup tapioca pearls
4 cups milk
3 eggs
3/4 cup sugar
3/4 tsp vanilla
Follow the directions above. Yields approximately 8 cups pudding.