Thought it was about TIME!
Hot summer day and I was searching for something cool for a light dessert. After looking at my pantry supplies I came across my Tapioca box that hadn't been used in some time. OK....why not?
Quick and easy...
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Kraft Minute Tapioca Pudding
1 lg egg
2 3/4 c milk
1/3 c sugar; or Splenda
3 tb minute tapioca
1 ts vanilla**
Whisk egg and milk in medium saucepan until well blended. Stir in sugar and tapioca. Let stand 5 minutes.
Bring to full boil (a boil that doesn't stop bubbling when stirred) on medium heat stirring constantly. Remove from heat. Stir in vanilla.
Cool 20 minutes; cool. Keep refrigerated until serving but can be served warm to room temperature.
For creamier pudding, press plastic wrap directly onto the surface of putting until it cools. For best results, use whole milk or 2% milk.
**I decided to drop the vanilla extract and
** Exported from Now You're Cooking! v5.97 **
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| Topped with whipped topping and sliced almonds |
Mom always had this in her cupboard and made up pudding often. I remember the texture of the tapioca pearls in my mouth and it brought back memories and flavors I had forgotten.
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