fluffy tapioca pudding

ever since we started having milk delivered to our home every two weeks, we sometimes find ourselves with a little more milk than we necessarily need.  what to do?  make pudding!  in this case, i decided to make tapioca.  and not just any tapioca, but fluffy tapioca pudding.  this recipe is a family favorite.  i learned during my last visit that my mom routinely triples the recipe when she makes it because it gets devoured so quickly.  the main ingredients are milk, eggs and tapioca–specifically, minute tapioca.  i like to buy it from bulk dry goods stores.

first, divide the eggs–whites into a mixer bowl, yolks into the pan you’ll heat the milk in.  then, start whipping the egg whites and slowly adding in a few tablespoons of sugar:

until they form stiff peaks:

meanwhile, combine the eggs, milk, tapioca and a few other things in a saucepan.

heat, stirring frequently (or constantly) until it boils.  when it boils, pour it slowly into the beaten egg whites and beat until no egg white lumps remain and add vanilla.  then, serve it hot over a scoop of ice cream:

(not very photogenic, but trust me, it’s so yummy.)  it’s also very tasty served cold by itself.  here’s the recipe:

fluffy tapioca pudding

2 cups milk

1 egg separated

3 tablespoons sugar

1/8 teaspoons salt

3 tablespoons minute tapioca

2 tablespoons sugar

¾ teaspoon vanilla

mix yolk, milk, tapioca, salt & 3 tbsp sugar in heavy saucepan. let sit for 5 min while you whip the whites. when they are foamy, gradually add 2 tbsp sugar until you get stiff peaks.

set aside. slowly bring other mixture to a rolling boil. pour the boiling pudding into the egg whites while beating. scrape the sides of the bowl and finish with a hand whisk until there are no big egg white lumps.  add vanilla.

serve warm or cold.