Jump to Recipe - Print Recipe

 

Print Recipe

TAPIOCA PUDDING

Serves 8
Prep Time30 mins
Cook Time30 mins
Chill time1 hr 30 mins
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Tapioca pudding

Equipment

  • 9 x13 x 2-inch baking dish

Ingredients

Ingredient

  • 1⅔ c MILK NONFAT, DRY
  • 2 qts WATER WARM
  • 2 Tbsp BUTTER
  • 3 Tbsp TAPIOCA QUICK-COOKING
  • 1 c SUGAR GRANULATED
  • ¼ tsp SALT
  • 2 EGGS WHOLE, LARGE
  • 1 Tbsp EXTRACT VANILLA

Instructions

METHOD

  • Reconstitute milk. Reserve 1 quart (4 cups) for use in Step 3.
  • Heat the remaining milk in sauce pot to a boil. Add butter.
  • Combine reserved milk with tapioca, sugar, salt, and eggs.
  • Add tapioca mixture to hot milk in sauce pot. Bring to just a boil; reduce heat; cook without boiling, stirring occasionally until slightly thickened, about 5 minutes. The mixture will be thin. Turn off heat; cool in pot for 15 to 20 minutes.
  • Add vanilla, blend well. Pour into pan.
  • Cover surface of pudding with waxed paper. Refrigerate until ready to serve.
  • The mixture will thicken as it cools.

Notes

1 Garnish with Whipped Cream, and half maraschino cherry.