Fluffy Tapioca Cream


Test Kitchen-Approved

Author Notes: A light, airy take on a tapioca pudding from the back of the Minute Tapioca box, this is a perfect pudding: sweet, milky, fluffy, and extremely quick to make.Posie (Harwood) Brien

Serves: 4

Ingredients

  • 3 tablespoons instant tapioca
  • 6 tablespoons sugar, divided
  • 1 egg, divided
  • 2 cups milk
  • 1 teaspoon vanilla
  • Sliced strawberries, for serving (optional)
In This Recipe

Directions

  1. In a medium saucepan, combine tapioca, 3 tablespoons of sugar, egg yolk, and milk. Whisk together and let stand for 5 minutes.
  2. In the bowl of a stand mixer, beat the egg white until foamy. Slowly add the remaining 3 tablespoons of sugar and beat on high until it forms soft peaks.
  3. Put the saucepan of tapioca on a burner on medium heat and cook, whisking constantly, until the mixture comes to a boil. Remove from the heat and whisk in the vanilla.
  4. While the tapioca is still hot, whisk in the beaten egg white. Let the pudding cool—then serve right away or chill and serve cold.
  5. A nice optional topping is whipped cream or sliced fresh fruit.

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Reviews (3) Questions (2)

3 Reviews

btglenn August 7, 2016
Raw egg white may carry salmonella. Will the sugar make a difference?
 
JuJu January 5, 2017
Actually, the biggest threat of salmonella is found on the egg's outer shell, not the egg white. However, folding the whipped egg white into the hot mixture mitigates the potential for salmonella, as a temperature of 165 F allows for safe consumption of egg yolk or albumen.
 
miamineymo January 8, 2016
I grew up with this. My parents had differing opinions: Mum called it 'Fish Eyes' and detested the texture, while Dad adored it. It was our shared dessert, sometimes with raisins, mostly on Saturday nights in the late 70s watching Mary Tyler Moore and The Love Boat.