Tapioca Pudding

Tapioca pudding tastes like childhood.   Serve warm or cold – a bowl of comfort either way.

Creamy Tapioca Pudding

from Cook’s Country magazine, June/July 2010


  • 2 1/2 cups whole milk
  • 1 large egg plus 1 egg yolk, lightly beaten
  • 1/4 cup plus 1 tablespoon granulated sugar
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup Minute tapioca
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, chilled


  1. Combine milk, egg and yolk, ¼ cup granulated sugar, brown sugar, salt, and Minute tapioca in medium saucepan; let sit for 5 minutes. Bring mixture to boil over medium heat, then reduce heat and simmer, stirring constantly for 2 minutes. Off heat, stir in vanilla and scrape pudding into medium bowl. Cover tightly with plastic wrap and refrigerate until set, at least 1 hour or up to 2 days.
  2. With electric mixer on medium speed, beat cream and remaining granulated sugar until stiff peaks form, about 2 minutes.
  3. Gently fold half of whipped cream into pudding. Serve with dollop of remaining whipped cream.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s