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Tapioca
Pudding |
1⁄2
cup granulated tapioca
3 cups milk
1⁄4 teaspoon salt
2 eggs
1⁄4 cup sugar
1⁄2 teaspoon vanilla
Combine tapioca, milk and salt in a 11⁄2 quart pan (best to
use a heavy, thick bottom saucepan). Stir until boiling. Simmer
2 minutes or so over lowest heat. Add sugar gradually. Beat eggs,
mix in some of the hot tapioca mixture slowly to temper the eggs
preventing curdling. Return to pan and again on lowest heat simmer,
stirring constantly for about 3 more minutes. Remove from heat let
stand for 10 - 15 minutes, then add vanilla. Chill or serve warm.
I like it cold with a little cream on top.
-recipe on the box...
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