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How to Make Amazing Tapioca Pudding

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Published on Mar 31, 2012

About 6 months ago, one of my subscribers asked me to make this video. I'm sorry I can't remember who it was, only that I promised them that I would do it...so here it is. Better late than never!

Tapioca is extracted from the root of the cassava plant which grow to maturity in 10 months. It's grown in may places, primarily in South America and in Asia.

My grandmother made the best tapioca pudding I ever tasted. It was amazingly delicious. I can't stand to eat any other kind. Here's the recipe:

Tapioca Pudding

1 quart + 1 cup milk
3/4 cup Minute tapioca (in the red box)
1 3/4 cup sugar
2 eggs, separated
pinch salt
1 teaspoon vanilla

Mix tapioca, sugar, salt, and egg yolks into the 1 cup of milk. Let sit for 20 minutes. Heat 1 quart of milk to scalding. Add a little of the hot milk to the egg mixture and stir to temper the eggs. Add the egg mixture to the scalded milk, whisking quickly so the eggs don't scramble. Beat egg whites to a soft peak. When the mixture on the stove comes to a boil, cook for 2 minutes, stirring constantly. Remove from heat. Put about a 1/2 cup of the hot mixture into the egg whites, to temper them, stirring constantly. Add another 1/2 cup and stir. Gently add the tempered whites to the hot mixture and stir gently until blended. Pour into an dish that can stand the heat. Cover with plastic wrap, pressing the wrap onto the top of the pudding, to keep it from forming a hard skin. If you think you cooked your pudding too long and that it might be too thick, you can add a little milk to it, and stir to thin out the consistency. This pudding will thicken as it cools. Let cool for about 20 minutes before refrigerating. Let cool completely before serving. Can also be eaten hot. Enjoy.

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