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.
No comments:
Post a Comment