Creamy Tapioca Pudding

From Cook's Country | June/July 2010

Why this recipe works:

Many Creamy Tapioca Pudding recipes used raw egg whites folded into the pudding. Anxious about using raw eggs these days, we instead turned to whipped cream. Using both granulated and light brown sugar added a faint earthiness that supported the vanilla’s floral notes without compromising the… read more

Many Creamy Tapioca Pudding recipes used raw egg whites folded into the pudding. Anxious about using raw eggs these days, we instead turned to whipped cream. Using both granulated and light brown sugar added a faint earthiness that supported the vanilla’s floral notes without compromising the pudding’s snow white color and straightforward taste.

less

Serves 4

Minute tapioca (sometimes labeled “quick-cooking” at the store) cooks in a fraction of the time of traditional pearl tapioca.

Ingredients

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