Vanilla Tapioca Pudding
Vanilla Tapioca Pudding
Get this quick and easy vanilla tapioca pudding recipe from Fresh with Anna Olson.
  • Difficulty Level Easy
  • Technique Chilling
  • Preparation Time 10 minutes
  • Cooking Time 15 minutes
  • Yield 2 servings
  • 1 tablespoon Vanilla bean paste)
  • 2 cups 2% Milk
  • ¼ teaspoon ground Cardamom
  • 6 tablespoons Sugar
  • 3 tablespoons quick-cook (minute) Tapioca
  • 1 room temperature Egg, separated
  • ½ cup fresh Raspberries
  1. Scrape out seeds of vanilla bean and whisk into milk (or stir in paste) into a medium saucepot Add cardamom, sugar and tapioca and let sit 5 minutes. Bring mixture up to a boil over medium heat, stirring constantly (this should take about 12 minutes)
  2. Once simmering, keep cooking 3 minutes more, stirring constantly (in this 3 minutes, the tapioca will double in size). Remove from heat (pudding will have only thickened a little
  3. Whisk 1/4 cup of mixture into egg yolk and add yolk to pot, stirring to blend. Whip egg white until a soft peak then stir quickly but gently into to pudding
  4. Arrange a few raspberries into bottom of each dish and ladle warm pudding over each
  5. Cover dishes loosely with plastic wrap and chill until set, about 3 hours

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