Tapioca Pudding

By Persephone

That’s right–more comfort food!  It really is my go-to during the Trump era.

In a large pan, first combine 1 quart of milk with 1/4 cup of quick-cooking tapioca, 1/2 cup of sugar, and a sprinkle of salt.  Stir and let the mixture stand for 5-10 minutes.

Take 3 eggs and separate the yolks from the whites.  Beat the yolks with a fork, then add the yolks to the milk mixture.  Cook on medium heat until it comes to a boil, stirring constantly.  Then remove the pan from the heat and add 1 1/2 teaspoons of vanilla.

In a separate bowl with a mixer, beat the egg whites until they’re very fluffy.  Slowly fold in egg whites into the heated milk mixture.  When they’re all mixed, let the pudding cool before putting it in the refrigerator.  This is great served with fruit such as peaches or blueberries.

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