Recipe: In a medium sized, heavy bottomed
saucepan combine the milk, cream, salt, sugar, tapioca, and beaten egg. Let sit
for about 10 minutes. Place the saucepan over medium heat
and, stirring slowly but constantly, bring to a full boil. Remove from heat
and stir in the vanilla extract.
Let the pudding
cool, untouched, in the saucepan for 20 minutes. (The pudding will still be quite thin
after this time.)
Stir the pudding and then pour it into your serving cups or bowls. Cover with plastic wrap and place in the
refrigerator to chill for several hours, or even overnight.
If desired, garnish with
lightly sweetened whipped cream and chopped nuts. Can also serve with fruit
sauces or jams.
Makes 4 - 6 servings.
Tapioca Pudding Recipe:
2 cups (480 ml) whole milk
1/2 cup (120 ml) heavy
1/8 teaspoon salt
1/3 cup (65 gram) granulated white
2 1/2 tablespoons
quick-cooking (minute or instant) tapioca
1 large egg, well beaten
1 teaspoon pure
Lightly sweetened whipped cream
chopped pistachios or