Creamy Tapioca Pudding

By Foodiewife

Ingredients

• Minute tapioca (sometimes labeled �quick-cooking� at the store) cooks in a fraction of the time of traditional pearl tapioca.
• Serves 4
• 2 1/2 cups whole milk
• 1 large egg plus 1 egg yolk, lightly beaten
• 1/4 cup plus 1 tablespoon granulated sugar
• 1 tablespoon light brown sugar
• 1/4 teaspoon salt
• 1/4 cup Minute tapioca
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream , chilled

Details

Adapted from cookscountry.com

Preparation

Step 1

1. MAKE PUDDING Combine milk, egg and yolk, � cup granulated sugar, brown sugar, salt, and Minute tapioca in medium saucepan; let sit for 5 minutes. Bring mixture to boil over medium heat, then reduce heat and simmer, stirring constantly for 2 minutes. Off heat, stir in vanilla and scrape pudding into medium bowl. Cover tightly with plastic wrap and refrigerate until set, at least 1 hour or up to 2 days.

2. WHIP CREAM With electric mixer on medium speed, beat cream and remaining granulated sugar until stiff peaks form, about 2 minutes.

3. FINISH PUDDING Gently fold half of whipped cream into pudding. Serve with dollop of remaining whipped cream.