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. 

Recipe Notes

May garnish with fresh fruit or grated cinnamon if desired.