Large Pearl Tapioca Pudding (Aka Eyeball Pudding)

1. 1

   Bring milk to a boil in a double boiler over simmering water.

2. 2

   Add salt and tapioca to milk.

3. 3

   Stirring constantly, cook tapioca in double boiler for 1 hour or until tapioca is clear and milk is thickened.

4. 4

   Beat egg whites with 1/2 cup sugar until firm peaks, set aside.

5. 5

   Beat yolks with remaining 1/2 cup sugar.

6. 6

   Temper yolks with some of the hot custard.

7. 7

   Stir tempered yolks into hot custard, cook over double boiler an additional 15 minutes.

8. 8

   Stir in vanilla.

9. 9

   Remove from heat and gently fold in egg whites.

10. 10

    Pour tapioca into a serving bowl, cover and chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.