Recipe: Tapioca Pudding (3)

PEARL TAPIOCA PUDDING

1 c. pearl tapioca
4 c. milk
2 1/2 c. half and half
4 eggs, separated
5 level Tbsp. cornstarch
1//4 tsp. salt
2/3 c. white sugar
2/3 c. brown sugar
1 Tbsp. vanilla

Soak tapioca overnight in 1 cup boiling water. Put milk
in double boiler; let come to bubble. Add tapioca and when
hot, add sugars, then half and half, cornstarch, egg yolks and
salt. Cook until it thickens; add vanilla. Pour into baking
dish and cover with stiffly beaten egg whites like meringue.
If desired, sprinkle top with coconut. Bake at 325 degrees for 1
hour.

MICROWAVE TAPIOCA PUDDING

2 c. milk
1/2 c. sugar
3 Tbsp. tapioca
2 egg yolks (save whites)

Mix all ingredients and cook 8 minutes at 60%. Take out
and return for 6 1/2 to 7 minutes more or until boiling. Beat
egg whites; add 2 tablespoons sugar and vanilla until mixture
peaks. Fold into pudding and cool.

TAPIOCA PUDDING

1/4 c. sugar
2 eggs, separated
3 Tbsp. quick-cooking tapioca
1/4 tsp. salt
2 c. milk
2 Tbsp. sugar
1 tsp. vanilla

Mix together sugar, egg yolks, tapioca, salt and 1/2 cup
milk in a 4 cup measure until smooth. Stir in remaining milk.
Microwave on High for 4 to 6 minutes or until boiling. Stir
mixture occasionally during last half of cooking. Beat egg
yolks until foamy. Gradually beat in 2 tablespoons sugar and
vanilla until soft peak forms. Fold in hot tapioca mixture.
Serve warm or cold. Serves 4 to 6.