3 cups milk, divided
1/3 cup small pearl tapioca
2 extra large egg yolks, lightly beaten
¼ tsp. fine-grain salt
1/3 cup sugar
1 vanilla bean, split along the length (or 1 tsp. vanilla extract)
Pour ¾ cup of milk into a medium-sized, thick-bottom pot. Add the tapioca and soak for 60 minutes. Whisk in the egg yolks, salt, sugar, and the remaining milk. Scrape the vanilla bean along its length with a knife and add the bean paste along with the bean itself to the pot. If you are using vanilla extract in place of the vanilla bean, stir it in at the very end, after the pudding is completely cooked.
Over medium heat, slowly bring the mixture just barely to a boil while stirring all along—this should take about 15 minutes. Reduce the heat and let the mixture fall to a simmer. Keep it here until the tapioca is fully cooked, another 20 minutes or so. Keep in mind this time can be significantly longer or shorter. The tapioca will tell you when it is ready if you watch carefully. The tapioca beads will swell up and become almost entirely translucent. The custardy part of the pudding will thicken dramatically as well. Keep tasting and assessing at this stage. It is even more critical to keep stirring at this pint to avoid scorching. Remove from the heat and let it cool. This tapioca tastes best when served warm, but is still delicious cold as well.
Serves 4-6
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