Tapioca Pudding
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 80 g tapioca
- 0.5 liter ½ milk
- 30 grams sugar
- 2 egg (s)
- 2 egg whites
- salt
- 1 vanilla pod (s)
Print Recipe
Pin Recipe Instructions
- Add the scratched vanilla pod, a little salt and 2 whole eggs to the milk and whisk.
- Stir tapioca into the boiling milk (it is best to use a simmering pan so that nothing burns). Cook for about 20 minutes until the tapioca grains are soft. They should still be a bit firm to the bite. Add the sugar while it is cooking.
- When the whole thing has a firm consistency, remove it from the heat. Beat the egg white and then fold into the cream in portions.
- Either enjoy warm as a sweet main course or chill and serve as dessert. Delicious with it: fruit salad or fruity sauces.
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