Vanilla Tapioca Pudding
This cool and creamy pudding combines the best of traditional tapioca pudding and crème brûlée.
Ingredients
- 2 large eggs
- 1 cup sugar
- 1/4 cup quick cooking tapioca + 3 tbsp
- 1 vanilla bean split lengthwise, seeds scraped
- 1 quart half-and-half
- 1 1/2 tsp pure vanilla extract
Instructions
- In a medium, heavy saucepan, whisk eggs with the sugar, tapioca,and vanilla bean and seeds until the mixture is a pale yellow. Add the half-and-half and bring to a simmer over moderately high heat, whisking constantly. Simmer, whisking, until the mixture is very thick, about 10 minutes. Discard vanilla bean. Whisk in the vanilla extract.
- Distribute the pudding among glasses. Let cool two hours before serving or cover and chill overnight. Garnish with fresh berries.
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