Tapioca Pudding

Name: Tapioca Pudding
Yield: Yield: 12 servings, 4 ounces (120 ml) each
Ingredients: 4 eggs; 1 teaspoon (5 ml) vanilla extract; ¾ cup (180 ml) small- or medium-pearl tapioca; 2 cups (480 ml) cold water; 6 cups (1 L 440 ml) half-and-half; 8 ounces (225 g) granulated sugar

Preparation info

Yield:
12
servings, 4 ounces each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

¾ cup (180 ml) small- or medium-pearl tapioca
2 cups (480

Dessert
Vegetarian

Method

Place the tapioca in a bowl and pour the cold water on top. Set aside to soak for 1 to 2 hours.
Strain the tapioca and combine with the half-and-half. Place the mixture in a bowl set over simmering water. Whisk the sugar and eggs together in a separate bowl, just enough to blend. Add this to the tapioca mixture along with the vanilla. Heat, stirring constantly,