Vanilla-Honey Tapioca Pudding
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When people hear that I grew up as an only child, they often ask I if you liked it. They as if I know any different – or have any perspective on what it's like compared to having siblings. I want to answer--I want to have an answer- but I do not. Instead, it was just me, and as an introvert, that never bothered me much. I certainly never had to compete for the last pudding cup, which my mom would often keep in the fridge (always tapioca).
Tapioca pudding is ridiculously easy to make. No joke, it's as easy as soak, simmer, set. Serve it with fresh berries in summer, or even a touch of homemade cranberry sauce in winter. Vanilla-Honey Tapioca Pudding!
Vanilla-Honey Tapioca Pudding
Tapioca is naturally grain-free, made form tapioca root. Use small tapioca pearls to make this pudding.
Serves: 4 | Total Active Time:
Ingredients:
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- ⅛ teaspoon salt (or 1/4 teaspoon kosher salt)
- 1/2 cup small pearl tapioca
- 1/2 cup honey (or 1/2 cup sugar, depending on preferences -- honey will lend a honey taste to the pudding)
- 2 eggs
- 1 teaspoon vanilla
Directions:
- Put the milk, cream, and tapioca pearls in a medium sized sauce pan. Allow to sit for 30 minutes for quick cooking -- or overnight (covered, in the fridge) for normal tapioca, to hydrate.
- Place sauce pan on stove over medium-low heat. Add honey, and stir. Warm slowly until the milk is almost to a simmer, stirring frequently to avoiding tapioca sticking to the bottom, and cook until tapioca is fully hydrated (this will vary depending on type of tapioca -- quick cooking tapioca will only need 5 minutes, while regular could take up to 45).
- Meanwhile, whisk the eggs in a medium sized mixing bowl. Set aside. When tapioca is hydrated, use a ladel to scoop a ladel of warm milk mixture into the egg, whisking quickly to temper eggs. Then, pour eggs into sauce pan, again stiring quickly to avoid curdling. Cook for 3-5 minutes more, until mixture thickens. Pudding should coat the back of your spoon. Remove from heat, and stir in vanilla. Pour into airtight container and cool in fridge 2 hours or until ready to server.
- Divide the pudding among glasses and top with fresh berries, nuts, or marmelade.
