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Tapioca Pudding

Tapioca Pudding

I remember as a child my mother making Tapioca Pudding a time or two. It wasn’t a regular occurrence. A few times as an adult I have had it at Homestyle restaurants. This is also not a regular occurrence.

However, Tapioca Pudding is one of The Hubs favorites. When I saw on the list of June Food days that June 28 was the National Day I thought it a good time to try my hand at making some. As sometimes things go, that did not go according to plan.

As I was prepping for things coming up in July I noticed that there is another National Tapioca Pudding Day on July 15. It seems odd to me, but who am I to say how many times in a year we should celebrate anything?

Not one of the girls offered to help me stir, but wanted to know what I was making. Pudding; Tapioca Pudding. As anyone who has made cooked puddings or custards knows it takes a lot of stirring, but even more cooling time to get the best results. The waiting is the hardest part.

Daughter Number Three asked nonstop if she could have some pudding. I kept telling her no. Finally, I gave in. Of course then I had to have some. I asked Daughter Number Four if she wanted some. She informed me that she couldn’t remember if she liked Tapioca Pudding. I told her that she didn’t have to try it. She did and said she really likes it. Daughter Number Three said that it was very good.

It wasn’t terribly hard to make, so I believe it is going to be made more often.

I believe Tapioca Pudding is one of those things that people either love or hate. Do you love it or hate it?

Tapioca Pudding

  • 2 eggs
  • 2 ¾ cups whole milk
  • 1/3 cup granulated sugar
  • 3 tablespoons quick Tapioca
  • 1 teaspoon vanilla
  1. Whisk egg and milk in a 2 quart heavy bottomed saucepan until blended. Stir in sugar and tapioca. Allow to stand for 5 minutes.
  2. Over medium-high heat bring to a full boil that doesn’t stop when stirred, stirring constantly. Remove from heat and stir in vanilla.
  3. Cool for 20 minutes, with plastic wrap pressed onto the top to prevent a skin.
  4. Serve warm, if desired. Refrigerate when cool. 

May garnish with fresh fruit or grated cinnamon if desired.

 
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Posted by on July 1, 2018 in Dessert Recipes

 

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