By Maya Bourne
Though it doesn’t look the most appetizing, tapioca pudding is an absolutely fantastic dessert for a cold winter night or fresh spring morning. The warm, custard-y pudding tastes like a warm and comforting hug from a loved one, and the recipe is fairly simple.
Time: 1 hour 30 minutes
Yield: one large saucepan
Rating: 10/10
Ingredients:
- 6 cups milk- split
- ¾ cup tapioca pearls
- ⅔ cup sugar
- ¼ cup sugar
- 4 eggs- separated
- 1 tsp salt
- 1 tsp vanilla extract
Directions:
- Soak the tapioca in 2 cups of milk for one hour in a large pot
Pro-Tip: soak the tapioca in the pot you will be using to reduce dishes. Use a larger pot than you thnk necessary
- Add the rest of the milk, and turn the stove to medium heat
- Add ⅔ cup sugar to the pot and stir once a minute from now on
Pro-Tip: the mixture should start to thicken after about 10-15 minutes. If it doesn’t, turn up the heat a little more, but immediately reduce the heat if your mixture starts to bubble
- Separate the eggs- add the yolks to the pot and the whites to a separate large bowl
Pro-Tip: try your best not to crack the yolks, as any yolk in the whites mixture will prevent them from making soft peaks
- Add the salt to the pot
- Add ¼ cup sugar to the egg whites and whisk until soft peaks form
Pro-Tip: This can be done by hand as the yolk mixture thickens. Only mix until very soft peaks form or your arm gets tired. Try not to overmix the whites.
- Once the yolk mixture has thickened, pour about half of the mixture into the egg whites one cup at a time, folding it completely together before adding more
- Pour the white mixture back into the yolk mixture and mix until combined
- Leave the mixture for about 30 seconds, then add the vanilla and mix
- Turn off the heat and let cool for about 5 minutes before enjoying