1 ½ Cups Tapioca
3 Cups Milk
Soak the pearls in the Milk for 24 hours in the refrigerator.
Use a Double-Boiler to prevent scorching. I made one from two different sized pans (see photo). Put water in the bottom pan.
Bring the following to a boil while stirring constantly:
6 Cups Milk
6 egg yolks (beaten)
1 ½ Cup Sugar
Large Pearl Tapioca (drained)
½ teaspoon salt
Cook for approximately 20 minutes until thickened.
Remove from heat and stir in:
2 teaspoons Vanilla
Cool for about 15 minutes and use this time to whip:
6 Egg Whites (whipped to soft peaks)
Fold beaten egg whites gently into Tapioca Pudding. This method gives a light, airy texture to the finished pudding.
Pour the mixture into a serving bowl and or individual crystal parfait glasses. The translucent Tapioca Pearls will show through the glass like “sweet” caviar.
You may garnish with Whipped Cream before serving. I served with fresh banana slices, whipped cream and was delighted to find delicious Coconut cookies made in Brazil. See Photo for brand names used.