Classic Tapioca Pudding recipe
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Ingredients
- 3 cups whole milk ½ cup quick-cooking tapioca ½ cup white sugar ¼ teaspoon salt 2 eggs, beaten ½ teaspoon vanilla extract
Nutrition Info
- 209.2 caloriescarbohydrate: 33 gcholesterol: 74.2 mgfat: 5.6 gfiber: : -protein: 7.4 gsaturatedFat: 2.8 gservingSize: -sodium: 169.1 mgsugar: 22.3 gtransFat: : -unsaturatedFat: : -
Directions Classic Tapioca Pudding
Directions
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Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low, cook and stir 5 minutes longer.
Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat, cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.