Grandma’s tapioca pudding recipe
The tapioca pudding from pearls is not the same as the instant tapioca found in supermarkets. It creates a creamy and delectable dessert straight out of Grandma's recipe book when it is soaked and slowly cooked.
Ingredients
- Little pearl tapioca, about a third of a cup
- About a 3/4 of a cup of milk
- 2 eggs
- One-fourth of a teaspoon of salt Two and one-fourth cups of milk
- 1/3 cup of honey or granulated sugar
- The equivalent of one teaspoon of vanilla essence
Instructions
- Soak small pearl tapioca in milk for at least one hour or overnight in a cool location.
- More extensive soaking time results in less time spent cooking, which is an advantage. If at all possible, let the pearls soak for the entire night in a cool location like the refrigerator. Long-term soaking is the best way to ensure that your tapioca pearls will soften before the custard begins to thicken. This is especially important if they have been stored for some time.
- Combine the egg, salt, milk, and either sugar or honey in a mixing bowl and beat until smooth.
- Choose the medium saucepan with the bottom that is the thickest that you own; but, if you are willing to whisk, you can do this task using a standard stainless steel pot. Constant whisking.
- Boil the egg mixture over low heat, turning it frequently, until it comes TO a boil (which indicates that very few bubbles are emerging around the edge of the pot), and then immediately reduce the heat down to a simmer. Turn the heat down if you're attempting to cook in a medium setting. You definitely don't want to set this on fire. If the dial on your burner goes from 0 to 10, the low is between 3 and 4.
- It is not to be boiled; I must emphasize this point. There was no boil, and the only bubbles that were seen were very small ones at the edge. Don't even try to beat the clock.