Stacey's Tapioca Pudding Ingredients:
3/4c water, cold
1/3c small tapioca pearls
2c whole milk, organic
1/4 tsp sea salt
1 tsp vanilla bean paste
1/3c sugar, organic
2 eggs, lightly beaten, organic
First I hydrated the pearls by letting them soak in the water for 20-30 minutes in a pot. Then I added the milk, vanilla, and salt and brought it to boiling over low heat for about 15 minutes or until the pearls seemed somewhat clear. I beat the sugar and eggs together with a fork and then tempered the eggs by pouring in about a cup of the tapioca pearl milk mixture, stirring constantly with the fork.
Then, I added the egg mixture back to the pot with the rest of the tapioca milk mixture and stirred continuously over low flame with a silicone scraper until the temperature was about 160F and the pudding started to thicken. I tried to be careful because I know when there's tempering eggs there's danger of getting scrambled eggs with milk as opposed to pudding. I tasted a pearl to make sure that it was soft all the way through.
It looked like this when I was done cooking:
I put a layer of plastic wrap over the top to prevent a skin from forming (but, I know there are those of you that like skin, so feel free to let your pudding grow a nice little epidermis), and then I put it in the refrigerator for a couple hours.
Then I put it into a pretty little blue cup with a spoon for serving...
I really love tapioca. Mmmm... tapioca... BTW, using the vanilla bean paste is way worth it. I love the little crunch and the flavor of those little vanilla bean seeds.