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Cook's Country Creamy Tapioca Pudding

Cook's Country Creamy Tapioca Pudding


2-1/2 cups whole milk
1 large egg plus 1 egg yolk, lightly beaten
1/2 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

Cooking Instructions

Make Pudding
Combine milk, egg and yolk, 1/2 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.
Whip Cream
With electric mixer on medium speed, beat cream and remaining granulated sugar until stiff peaks form, about 2 minutes.
Finish Pudding
Gently fold half of whipped cream into pudding. Serve with dollop of remaining whipped cream.

Equipment List

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