Tapioca Pudding – a delicious recipe with milk, milk, tapioca, sugar, egg, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a 1-quart casserole, combine milks, tapioca and sugar and stir.
2
Cover and vent.
3
Microwave on High 3 minutes until slightly thickened.
4
Uncover and microwave on High for 4 minutes until thick.
5
Using a wire whisk, in separate bowl, lightly whisk egg yolk.
6
Gradually add to milk mixture.
7
Stir in vanilla.
8
Microwave on Medium, uncovered, for 2 minutes, stirring every 30 seconds. With electric mixer on high, beat egg white until stiff.
9
Gently stir egg mixture into egg white.
10
Put into 4 custard cups.
11
Cool 10 minutes.
12
Cover with plastic and refrigerate overnight or at least 2 hours.
13
Contains 107 calories, 2 gm fat and 85 mg sodium.
109
kcal
Calories
5
g
Fat
9
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 c. 1% milk, 1/2 c. evaporated skimmed milk, 2 Tbsp. uncooked, quick cooking pearl tapioca, 1 Tbsp. plus 1 tsp. sugar, and more.
Yes, Tapioca Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
