A - Z Blogging Challenge - T

Although not to everyone's taste, it's my favourite pudding.  I love it cold but you can also serve it hot.





  “T” 



Tapioca Pudding
3 cups whole milk
1/2 cup quick-cooking tapioca  (if you prefer traditional pearl tapioca, soak per pkg. directions)
1/2 cup white sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon vanilla extract
1 tsp lemon zest (optional)

Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.  Very, very slowly, whisk 1 cup of the hot milk mixture into the beaten eggs, until incorporated.  Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. You do need to watch this pudding very carefully as it is prone to scortching and burning.  Remove from heat and stir in the vanilla (and lemon zest).   Serve hot or cold.

Monica