Cook's Country Creamy Tapioca Pudding
Ingredients
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2-1/2 cups
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whole milk
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1 large
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egg plus 1 egg yolk, lightly beaten
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1/2 cup plus 1 tablespoon
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granulated sugar
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1 tablespoon
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light brown sugar
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1/4 teaspoon
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salt
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1/4 cup
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Minute tapioca
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1 teaspoon
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vanilla extract
Vanilla Selections Options
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1/2 cup
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heavy cream, chilled
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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