Tapioca Pudding

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
135
protein 
5 g
sodium 
113 mg
carbohydrates 
24 g
fat 
3 g
fiber  
0 g
cholesterol 
27 mg
Servings 
8 (½ cup ea.)
Ingredients 

¼ cup quick-cooking tapioca
½ cup sugar
Pinch salt
1 lg egg, slightly beaten
⅓ cup cold 2% milk
3½ cups hot 2% milk
1 tsp vanilla extract

For a true vanilla flavor, substitute vanilla bean for vanilla extract. Place 1 vanilla bean into milk as it scalds. Remove from milk, slice lengthwise and scrape pulp into milk. Add bean back to milk and continue with recipe. Remove bean before serving.
Instructions 
  1. Combine tapioca, sugar, salt, egg and cold milk in double boiler. In a saucepan heat 3½ cups milk until bubbles begin to form on surface just before it boils (180 degrees). Add hot milk to tapioca mixture and cook over hot water for 8 minutes, stirring frequently. Remove from hot water and let stand for 20 minutes.
  2. Add vanilla and mix, pour into 8 (½ cup) serving glasses. Cover and chill for approximately 4 hours. Serve chilled and garnished with fresh fruit.
For a true vanilla flavor, substitute vanilla bean for vanilla extract. Place 1 vanilla bean into milk as it scalds. Remove from milk, slice lengthwise and scrape pulp into milk. Add bean back to milk and continue with recipe. Remove bean before serving.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.