Tapioca pudding was my enemy as a child. I thought it was the most disgusting thing. I didn’t like the texture and I certainly didn’t like those little fish-eye looking tapioca pearls.
Well, my tune has changed over the years and somewhere along the way I fell in love with tapioca pudding. On some days, I downright crave it. I haven’t made it in awhile but this recipe is tempting me. I like the use of egg whites in the final step.
Ett’s (i.e. Etta’s) Tapioca Pudding>
1 quart milk
1/2 cup sugar
pinch of salt
1/2 cup tapioca (not instant)
3 egg yolks
1 tsp vanilla extract (or to taste)
I’m guessing on the amount of salt and vanilla since both ingredients did not have measurements. Also, the instructions are a bit lacking. I assume the ingredients are brought up to a light boil and when tapioca is done, the beaten egg whites are folded in.
It sounds as though it will be light and airy, unlike some tapioca puddings which seem too thick and paste-like.
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