Classic Tapioca Pudding

Last Edit December 22, 1999

Pepper asked for Pepper-proof tapioca.

Well, it wasn't DEW proof! I ate it already (stops the stomach-abdomen trauma)

Microwave Tapioca Pudding

mix
1/3 Cup granulated white sugar
3 Tablespoons Minute Tapioca (quick-cooking)
2 3/4 Cup milk (real, low fat or skim; for skim add 1/4 Cup extra powdered milk)
1 egg, well beaten (mix it up with a fork in a small bowl so it is frothy)
1 teaspoon vanilla

Mix and let stand for 5 minutes (I sometimes skip that part - shouldn't)
Place in a microwave bowl (like a glass 3 quart casserole dish)
Microwave on HIGH for 4 minutes.
Stir with a wire whisk.
Microwave on HIGH for 4 minutes.
Stir again.
Microwave on HIGH 2 minutes.
Stir again. It should be done or close to it.
Microwave on HIGH 1 more minute.

Stir and check on thickness. You are looking for a full boil. If you can drop a teaspoon of the tapioca mix back onto the surface and it stays there, it is done. It will not be fully firm until cooled. Should take about 10-12 minutes total cooking time. Cool for 20 minutes and spoon into dishes.

I sometimes add vanilla after cooking since vanilla contains alcohol and that will boil off when heated. The stove-top recipe does this.

Cool and serve.

If you don't beat the egg until frothy (wire whisk, fork or hand mixer), the egg will cook into little lumps in the pudding. For skim milk, and because I used it as dinner last night, I used 2 eggs. Egg substitute could also be used. Egg yolk is a thickener as is the tapioca itself.

Stove Top Version

Follow recipe above but put everything except vanilla into a double boiler. After letting it sit for 5 minutes, cook over medium heat (in a heavy pan you don't need the double boiler but it's safer). Bring mixture to a full boil. A full boil is when it is rolling up all over the pot. Remove from heat and cool for 20 minutes. Stir in vanilla. Spoon into dishes to serve. Serve warm or cold.

Box says 2% low fat or real milk is best. Skim is OK when you add the extra milk powder or use two eggs for skim milk version. You can use 1/2-Cup sugar but no more than that. If you like vanilla, use 2 teaspoons of that but no more.

No salt. No nutmeg. No spices. No fat.

Tapioca Pudding - Tapioca Cream

When I was first married, the first time, I tried and tried to make tapioca islands. What I didn't realize was that you cannot stir the tapioca very much after it is set - it won't reset! So stirring in those egg-white islands is a bummer! Of course a supportive husband would have eaten it anyway! Why I am single.

2 egg yolks
2 Cups milk (whatever kind you use)
2 tablespoons granulated white sugar
2 tablespoons tapioca
1/4 teaspoon salt
1 teaspoon vanilla

Mix tapioca and sugar in the top of a double boiler
Add milk, salt and egg yolks and beat smooth with a wire whisk
Heat to boiling, stirring constantly (not whipping)
Remove from heat and cool before adding vanilla.

Fold in (with a rubber spatula) a Meringue made with
2 egg whites
4 tablespoons sugar

Serve in sherbet glasses. You can put fruit in the bottom of the glasses.

Meringue (Tricky)

Start with the number of egg whites required by the recipe you are following. Be sure you have a clean bowl, clean beaters and no yolk in the egg whites.

Using a hand mixer (or a big heavy-duty mixer unit if you have one), beat at high speed until the egg white foam and stand up - when you lift out the beater the egg whites form peaks.

While whipping, pour in the sugar called for in the recipe. Pour it in slowly. The egg whites will look less like foam and more like a glistening white cloud. It should still form peaks. At this stage, you have uncooked meringue.

Note: These days raw eggs are a hazard. Use the pasteurized egg whites you can get in the supermarket. You can use raw eggs if you are going to cook the meringue as for a lemon meringue pie.