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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This makes a wonderfully thick tapioca pudding with lots of tapioca in it. It's almost like a tapioca cream. To my way of thinking this makes just enough for one, but if you want to double it to share, use the entire egg rather than 2 yolks. Ingredients:
1 cup milk |
2 tablespoons sugar |
1 1/2 tablespoons quick-cooking tapioca |
1 egg yolk, beaten |
1/2 teaspoon vanilla extract |
Directions:
1. In a saucepan, combine the milk, sugar, tapioca, and egg; let stand 5 minutes.
2. Cook and stir over medium heat until mixture comes to a full boil.
3. Remove from heat; stir in vanilla.
4. Spoon or pour into serving dishes, and allow to cool at least 5 minutes.
5. May be cooled longer and/or in the refrigerator. May be served warm or cold. (I like warm my husband prefers chilled.).
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