Tapioca Pudding
Tapioca pudding gets its body from a long soak and its lightness from whipped egg whites. This version steeps the pearls in cold milk for hours, then simmers them until clear. Yolks stirred in at the end add richness, and the folded-in whites make the texture airy rather than heavy. Use cow's milk for a classic result or coconut milk for a thicker, sweeter one. It works warm from the pot or cold from the fridge.
Instructions
Soak the tapioca pearls in the cold milk for several hours or overnight, until they have swollen and softened.
Put the milk, soaked tapioca and sugar in a pot and bring it to a very slow boil. Stir constantly for about 20 minutes, until the pearls look uniformly translucent.
While the pudding cooks, whip the egg whites until fluffy and set them aside.
Whip the egg yolks until pale, then stir them into the pudding. Cook for one more minute, stirring vigorously so the yolks do not scramble.
Take the pot off the heat and stir in the salt. Thoroughly fold in the whipped egg whites and the vanilla until no streaks of white remain.
Serve the pudding hot or chilled, on its own or as a topping. Fruit, compote or other flavorings are welcome additions.
Make it personal.
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