Friday, January 11, 2008

Tapioca, take two

After my not-so-successful last attempt at "real" tapioca, I decided this time to stick with the recipe on the package, with the addition of half a vanilla bean instead of extract. Interestingly, you cook the the tapioca, milk and egg yolks first, then beat egg whites with sugar and fold them in at the end. Makes for a very fluffy pudding (the recipe filled six custard cups). Yummy.


  1. I'll be right over. :-)
    I loooove tapioca.

  2. Hurry! I've only got one cup left.

    Though I could probably make more by the time you got here.