Vanilla Bean Tapioca Pudding

1. 1

   Put the tapioca and water in a medium mixing, cover with a piece of plastic wrap, and refrigerate for overnight.

2. 2

   Drain the tapioca in a colander.

3. 3

   Add the tapioca, milk, vanilla beans with the pods and salt into a large sauce pan.

4. 4

   Bring to a boil, and reduce heat to very very low.

5. 5

   Cook for two hours, stirring occasionally.

6. 6

   Add the egg yolk, butter and sugar into a small bowl, and whisk until smooth.

7. 7

   Slowly stir in about 1 cup of tapioca into the egg mixture.

8. 8

   Return this into the remaining tapioca in the saucepan.

9. 9

   Cook for another 15 minutes, stirring once or twice.

10. 10

    Transfer the pudding to 4 individual ramekin dessert dishes or a big serving bowl.

11. 11

    Cover with plastic wrap.

12. 12

    Let cool in a ice bath for about 10 to 15 minutes.

13. 13

    Keep the pudding refrigerated until chilled, at least 3 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.