Monday, November 25, 2013

Tapioca Pudding

My gluten-free sister is heading here for the holiday, so I am cooking up some treats she can enjoy on her vacation. Tapioca pudding is good warm or cold, so she can sleep in as long as she likes and still have a delicious breakfast waiting for her when she's ready. :)

Since tapioca pudding doesn't last long at our house, I made a big batch.

Tapioca Pudding

  • 2/3 cup sugar
  • 6 Tbsp. minute tapioca
  • 2 eggs
  • dash salt
  • 5 cups milk
  • 2 tsp. vanilla

In a large pan (3-quart or larger), whisk together the sugar, tapioca, eggs, and salt. Let sit for five minutes.

Add milk and mix thoroughly. Stirring constantly, heat to a rolling boil. 

Turn off heat and stir in vanilla. Cover and cool. Pudding thickens as it cools. 

Serve warm or cold. Store leftovers in refrigerator.

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