Creamy Tapioca Pudding

SERVES Serves 4

TIME 30 minutes, plus 1 hour chilling

WHY THIS RECIPE WORKS

Many Creamy Tapioca Pudding recipes used raw egg whites folded into the pudding. Anxious about using raw eggs these days, we instead turned to whipped cream. Using both granulated and light brown sugar added a faint earthiness that supported the vanilla’s floral notes without compromising the pudding’s snow white color and straightforward taste.

INGREDIENTS

2 ½ cups whole milk

1 large egg plus 1 egg yolk, lightly beaten

¼ cup (1¾ ounces) plus 1 tablespoon granulated sugar

1 tablespoon packed light brown sugar

¼ teaspoon salt

¼ cup Minute tapioca

1 teaspoon vanilla extract

½ cup heavy cream, chilled

note: BEFORE YOU BEGIN

Minute tapioca (sometimes labeled “quick-cooking” at the store) cooks in a fraction of the time of traditional pearl tapioca.

Directions at cookscountry.com

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