vanilla tapioca pudding |
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This is what my daughter requests for her birthday instead of cake and ice cream. And amazingly, I can actually make it. Another one of those recipes that rank very high on the taste v. effort scale.
A descendant of a Draeger's recipe, I've reduced the sugar amount and simplified the heavy cream and half-and-half amounts so as not to have a fridge full of half-used dairy products.
A descendant of a Draeger's recipe, I've reduced the sugar amount and simplified the heavy cream and half-and-half amounts so as not to have a fridge full of half-used dairy products.
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2 eggs, separated into whites and yolks
1 pint (2 cups) heavy cream 1 pint (2 cups) half-and-half 1/4 -3/8 cup sugar (I lean toward 1/4) 1/2 cup minute tapioca (Kraft, red box) |
1/2t salt
1 vanilla bean Fresh raspberries or strawberries, and fresh mint leaves (optional) |
Beat the egg whites until soft peaks form. Set aside. I do this by hand and find it to be very therapeutic.
In a dutch oven or pot, mix together egg yolks, sugar, tapioca, cream and half-and-half. Split the the vanilla bean open (use the tip of a paring knife). Scrape the seeds out with the blunt side of the knife. It will smell fabulous and have the gritty texture of very fine black sand. Add the vanilla beans to the cream/sugar/tapioca mixture. Cook this mixture, stirring constantly until it comes to a full boil.
Remove from heat and fold in the egg whites. Pour into little dishes. Let cool a bit, and garnish with berries and mint. Serve warm.
If you store leftovers in the fridge, cover them well with Saran Wrap so that they don't dry out. Microwave to heat and eat warm.
In a dutch oven or pot, mix together egg yolks, sugar, tapioca, cream and half-and-half. Split the the vanilla bean open (use the tip of a paring knife). Scrape the seeds out with the blunt side of the knife. It will smell fabulous and have the gritty texture of very fine black sand. Add the vanilla beans to the cream/sugar/tapioca mixture. Cook this mixture, stirring constantly until it comes to a full boil.
Remove from heat and fold in the egg whites. Pour into little dishes. Let cool a bit, and garnish with berries and mint. Serve warm.
If you store leftovers in the fridge, cover them well with Saran Wrap so that they don't dry out. Microwave to heat and eat warm.
