RECIPE ADAPTED FROM SMITTEN KITCHEN
WILL MAKE 6 half-cup servings
2 2/3c. whole milk, divided
1/2c. sugar
1/4c. cornstarch
1/4 tsp. salt
Seeds from 1/2 vanilla bean (or 2 teaspoons of vanilla extract)
1 egg
Bring 2 cups of the milk to a boil in a medium saucepan. Meanwhile, combine sugar, cornstarch, salt and vanilla bean seeds in the bottom of a medium, heatproof bowl. Gradually whisk in the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. Once milk is boiling, very slowly add it to the cornstarch mixture in the bowl, whisking the whole time.
Return the mixture back to the pan. Stir constantly. Once it simmers, cook for one minute longer (which will cook the cornstarch and egg fully). (Stir in vanilla if you’re using it) Divide pudding among 6 dishes. Chill in refrigerator until fully set, about 2 hours. Place plastic on the pudding to prevent the pudding skin. Serve with a huge dollop of whipped cream!
2 comments:
VANILLA, pretty please and thank you!
I prefer TAPIOCA, but if u like tapioca, then of course you'd like vanilla as well. So thank you for this recipe. especially since theres no flour in it (for the GF people in my family; and the GF people in everyones family,) whats funny is I made tapioca pudding last night before seeing this post! (and I didn't know it was "tapioca pudding day")
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