Tapioca pudding

 

 
 
Ingredients (6 / 7 servings)
 
4 cups milk

 
3/4 cup large pearl tapioca


1/4 tsp.  salt

1teaspoon of vanilla extract


1 cup heavy cream
1 cup sugar
4 eggs, separated
Ground cinnamon, to garnish


Method


Bring milk, tapioca, salt, and vanilla  to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low and cook, stirring, until tapioca is tender, 20 a 25 minutes.
Whisk together cream, 3/4 cup sugar, and egg yolks in a medium bowl.

 Whisking constantly, add egg yolk mixture to tapioca; cook, stirring, until mixture thickens and just begins to boil, 8–10 minutes.

 Remove from heat and transfer to a large bowl; let cool to room temperature.
 Meanwhile, whisk egg whites until frothy. While whisking, sprinkle in remaining sugar; whip to stiff peaks.

 Fold whites into pudding and divide between 6 or 7 bowls; chill. Sprinkle with cinnamon.

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