Mama Mangia
Super Moderator
Fisheyes and Glue Tapioca Pudding
1/2 cup large pearl tapioca
2 1/2 cups milk
1/4 tsp salt
1/2 cup sugar
2 room temp. eggs
1/2 tsp. vanilla
Soak tapioca in 2 cups of room templ water overnight. Next day drain water. In double boiler, heat milk to 70*. Add salt and tapioca. Bring milk mixture to 140*, lower heat and cook for 1 hour. Watch mixture carefully not letting it exceed 155*. Separate egg whites from yolks. Beat yolks and sugar to a light yellow color. Add a small amount of milk mixture to yolks stirring constantly. Then add yolks to hot mixture stirring constantly. Place double boiler over high heat and cook until mixture is very thick (about 15 minutes). Beat whites to stiff peaks. Slowly FOLD hot tapioca mixture into egg whites. Stir in vanilla. Serve warm or chilled.
1/2 cup large pearl tapioca
2 1/2 cups milk
1/4 tsp salt
1/2 cup sugar
2 room temp. eggs
1/2 tsp. vanilla
Soak tapioca in 2 cups of room templ water overnight. Next day drain water. In double boiler, heat milk to 70*. Add salt and tapioca. Bring milk mixture to 140*, lower heat and cook for 1 hour. Watch mixture carefully not letting it exceed 155*. Separate egg whites from yolks. Beat yolks and sugar to a light yellow color. Add a small amount of milk mixture to yolks stirring constantly. Then add yolks to hot mixture stirring constantly. Place double boiler over high heat and cook until mixture is very thick (about 15 minutes). Beat whites to stiff peaks. Slowly FOLD hot tapioca mixture into egg whites. Stir in vanilla. Serve warm or chilled.