Tapioca Pudding

Fluffy Tapioca Pudding

I remember my Mother making this when I was a little girl as well as I made it for my children. I had to increase the recipe 3 or 4 fold because the boys loved it and gobbled it down like hungry orphans.

It seemed a good thing to fix with homemade cookies on the side for Sunday diner.

Honey Fleur De Lys

Here is what you will need for tapioca pudding:

18 T. sugar divided in half
3 eggs separated
9 T. instant tapioca
6 C. milk
pinch of salt
1 T. vanilla

Beat the egg whites and salt until they are foamy then start slowly adding half of the sugar as you continue beating until they form peaks. Then set them aside.

Using a heavy bottomed medium pan mix together the second half of the sugar, the egg yolks, and the milk. Stir well enough to break up the yolks and mix together. Let this sit undisturbed for 5 minutes. Heat the egg, sugar, and milk mixture over medium high heat to a full rolling boil you cannot stir down as you continually stir. When it has reached this point remove from the heat and combine the egg whites and the custard and fold them together until they are well mixed. Add the vanilla and fold it in too. 

This can be served warm or chilled. To store it must be kept refrigerated.

The cookies are Honey Fleur De Lys also called Cinnamon Honey Cookies and the recipe was given on 1/11/11.