Vanilla Tapioca Pudding:
Ahh, tapioca pudding – one of my favorite desserts, so simple to make, yet so long to finish. Works well as a dessert, a comfort food, or a celebratory snack. The process is long, but the end result worth it.
So, tapioca pudding. Down to the nitty-gritty: The things you’ll need.
Two cups of whole milk (Do not substitute low-fat milk; texture and flavor will be lacking)
Half a cup of heavy whipping cream (these two ingredients are important; they give a nice creamy flavor)
An eighth of a teaspoon of salt
A third of a cup of white sugar
Two and a half tablespoons of minute/quick cooking/instant tapioca
A large egg (we’ll need to beat this)
And a teaspoon of vanilla extract.
Now how to make it:
Beat the egg.
In a medium, heavy-bottomed saucepan, mix together the milk, cream, sugar, salt, egg, and tapioca.
Let it sit for about ten minutes (the tapioca needs to absorb some moisture).
After it’s done, place the saucepan over medium heat. To prevent the pudding from burning, stir constantly but slowly.
When it begins to boil, remove the pan from the heat and stir in the vanilla extract.
Allow the pudding to cool for about twenty minutes. Don’t worry if the the texture seems thin; it will thicken once it is completely chilled.
After the pudding has cooled, stir and chill in a refrigerator. (at least four hours).
Garnish with a strawberry, whipped cream, or eat it plain.
Voilá! Vanilla tapioca pudding.