Tapioca pudding isn’t something we ate growing up but I like it. The other day a friend and I were talking about the foods that are getting harder to find . . again . . and she was telling me that nowhere in their area could she find tapioca. Of course, I couldn’t stop thinking about tapioca pudding after that discussion. I found some online but it was the large tapioca. I normally use the small pearl tapioca or pudding but I was desperate so I ordered it.
Yesterday evening I decided to make tapioca pudding and found this recipe using large pearl tapioca.
I made it and tried it but I’m thinking it will be better after a night in the fridge.
One thing I loved about this recipe is that the eggs were separated, the whites were beaten and the sugar was added, then that was added to the cooked pudding. You can see the egg whites in the pot above. More sugar was added to the yolks and they were added while it was cooking (before the whites were added).
I have almost two quarts of pudding in the fridge. Who needs ice cream? 🙂