Reese Tapioca Pudding
- Number of Servings: 7
Ingredients
1/2 Cup Reese Tapioca2 1/2 cups milk1/4 tsp. salt1/2 cup sugar2 eggs seperated1 tsp vanilla1. in a bowl, soak tapioca in 2 cups of room temperature water overnight. Drain water2. In double boiler, heat milk just until no longer cold. Add salt and tapioca. Continue heating until small bubbles appear at sides of pan. Cover, turn heat to very low and cook for one hour. Make sure that milk mixture does not simmer or boil. 3. Separate egg whites from yolks. Beat egg yolks and sugar together until light yellow in color. add a little of the hot mixture tot he egg youls and blend thoroughly. Then add the egg yoke mixture is very thick, about 15 minutes.4 Beat egg whites until stiff. Slowly fold the egg whites into the hot tapioca mixture. Stir in vanilla. Serve warm or chilled. Makes 6-8 serving
1. in a bowl, soak tapioca in 2 cups of room temperature water overnight. Drain water
2. In double boiler, heat milk just until no longer cold. Add salt and tapioca. Continue heating until small bubbles appear at sides of pan. Cover, turn heat to very low and cook for one hour. Make sure that milk mixture does not simmer or boil.
3. Separate egg whites from yolks. Beat egg yolks and sugar together until light yellow in color. add a little of the hot mixture tot he egg youls and blend thoroughly. Then add the egg yoke mixture is very thick, about 15 minutes.
4 Beat egg whites until stiff. Slowly fold the egg whites into the hot tapioca mixture. Stir in vanilla. Serve warm or chilled.
Makes 6-8 serving
Serving Size: 6-8
Number of Servings: 7
Recipe submitted by SparkPeople user VHICKS78.
2. In double boiler, heat milk just until no longer cold. Add salt and tapioca. Continue heating until small bubbles appear at sides of pan. Cover, turn heat to very low and cook for one hour. Make sure that milk mixture does not simmer or boil.
3. Separate egg whites from yolks. Beat egg yolks and sugar together until light yellow in color. add a little of the hot mixture tot he egg youls and blend thoroughly. Then add the egg yoke mixture is very thick, about 15 minutes.
4 Beat egg whites until stiff. Slowly fold the egg whites into the hot tapioca mixture. Stir in vanilla. Serve warm or chilled.
Makes 6-8 serving
Serving Size: 6-8
Number of Servings: 7
Recipe submitted by SparkPeople user VHICKS78.
Nutritional Info Amount Per Serving
- Calories: 146.5
- Total Fat: 1.6 g
- Cholesterol: 54.6 mg
- Sodium: 148.7 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 0.1 g
- Protein: 4.8 g
Member Reviews