Now that we’re all grown up and we’re looking for some adventure and that “je ne sais quoi”, try this stellar recipe and launch your tapioca into the next century.
~ Kimberly Edwards
Serve With: After dinner beverages
Prep Time: 7 min
Cook Time: 15 min
Yield: 6 servings
- 3 cups milk
- 1/2 cup quick-cooking tapioca
- 1/2 cup sugar
- 2 beaten eggs
- 1/8 tsp salt
- 1/4 tsp vanilla extract – Please use real vanilla extract instead of artificial.
- 2 tbsp food-grade rosewater
- Stir milk, tapioca, sugar and salt together in a medium saucepan.
- Over a medium heat, bring mixture to a boil, stirring constantly.
- Reduce heat to low and cook for 5 more minutes, stirring constantly.
- Whisk about 1 cup of the hot milk mixture into a bowl with the beaten eggs a few tablespoons at a time to temper the eggs – this way when the eggs are added, they don’t turn into “scrambled eggs” in your pudding, which would not be what you’re looking for.
- Stir the egg mixture into the pudding in the saucepan until it’s well incorporated.
- Bring the tapioca pudding back up to a gentle simmer stirring it for a few minutes. At this point, the pudding should coat the back of a metal spoon.
- At this point, remove the saucepan from the heat, and stir in the vanilla extract and the rosewater.
- Pour pudding into dishes and serve either hot or refrigerate for a few hours and serve cold. Pudding will set and become more firm as it cools.
* FYI: Lavender water works well too!
* For information on how to find food-grade rosewater, check out the “P.S.” below!
I hope you enjoyed this Dessert Recipe on Cooking With Kimberly! Until next time…
P.S. This is the brand of Rosewater I use regularly as an ingredient for cooking, baking, and beauty products:
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