August 19, 2016

Large Pearl Brazilian Tapioca Pudding

Large Pearl Tapioca© foodiefad.com

 

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.

 

Tapioca Pudding Double Boiler © foodiefad.com

 

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.

 

Whipped Egg Whites © foodiefad.com

 

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.

Transulcent Tapioca Pearls © foodiefad.com

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.

 

Large-Pearl-Brazilian-Tapioca-Pudding-©-foodiefad

 

 

 

 

 

 

 

 

 

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