Brown Sugar Tapioca Pudding
Inspired by recipe on the back of the Bob's Red Mill Small Pearl Tapioca package.
2/3 cup small pearl tapioca
1 1/2 cup water
4 1/2 cups 2% milk
1/4 tsp. salt
3 eggs, separated
1 cup brown sugar (I added another tbsp because I'm naughty that way)
1 tsp. vanilla
Put tapioca and water in a saucepan. Soak for about 30 minutes. Beat egg yolks in a pyrex measuring cup, add milk and salt and stir into tapioca water mixture. Turn stove on to medium heat and stir until boiling (if you don't want to keep stirring every single second, at least watch the mixture carefully; you definitely don't want to walk away and end up with a burned pudding!). Once tapioca mixture starts to steam and boil gently (ours took about 10 minutes to do so), switch to the lowest heat setting. Simmer uncovered for 10 minutes, stirring often.
Beat egg whites with brown sugar till soft peaks form. Fold about 2 cups of tapioca mixture into egg white-sugar mixture. Fold this combined mixture back into the rest of the pudding in the saucepan...gently, and a little at a time. Keep stirring over low heat for about 3 minutes.
Let pudding cool for about 20-30 minutes. Add vanilla, mix well and serve warm or chilled.
Makes about 6-7 cups.
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