Directions:
- Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
- Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.88 Kcal (619 kJ) | ||
| Calories from fat | 13.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 2% | |
|---|---|---|---|
| Cholesterol | 57.01mg | 19% | |
| Sodium | 169.53mg | 7% | |
| Potassium | 213.47mg | 5% | |
| Total Carbs | 27.59g | 9% | |
| Sugars | 16.35g | 65% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 5.58g | 11% | |
| Iron | 0.5mg | 3% | |
| Calcium | 160.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 92.17 Kcal (386 kJ) | ||
| Calories from fat | 8.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.91g | 2% | |
|---|---|---|---|
| Cholesterol | 35.54mg | 19% | |
| Sodium | 105.67mg | 7% | |
| Potassium | 133.06mg | 5% | |
| Total Carbs | 17.2g | 9% | |
| Sugars | 10.19g | 65% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 3.48g | 11% | |
| Iron | 0.3mg | 3% | |
| Calcium | 100mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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