Chocolate rum tapioca pudding

By á-39535

dessert

Ingredients

• 1/2 cup sugar
• 3 tablespoons quick cooking tapioca
• 3 cups whole milk
• 1 large egg, beaten
• 1 teaspoon ground cinnamon
• 3 ounces semisweet chocolate
• 1 teaspoon vanilla extract
• 2 teaspoons dark rum (I used rum extract)

Preparation

Step 1

In a medium saucepan, combine sugar, tapioca, milk and egg. Let stand for 5 minutes.

Add cinnamon and chocolate to saucepan and cook over medium heat until pudding comes to a full boil, stirring continually to prevent burning.

Remove from heat and stir in vanilla and rum.

Cool for 20 minutes. Stir for creamy texture.

Serve warm or chilled.