Tapioca Pudding

If you want to be comforted, try this pudding recipe. Before you know it you will have consumed a whole bowl or two.

This recipe is from my school cookbook. The lady who put the recipe in, Ethel, is known for her tapioca pudding and dill rolls. I added unflavored gelatin for extra shine and a little thicker pudding.

 Comfort awaits.

Tapioca Pudding

6 Tbsp. seed pearl tapioca

4 cups milk

2 cups milk

3 egg yolks

2/3 cup sugar

1/2 tsp. salt

2 tsp. unflavored gelatin, dissolved in a little water

2 tsp. vanilla bean paste, or plain vanilla

Soak tapioca in 4 cups of milk for several hours.

Pour into a double broiler and cook for 15 minutes.

In a blender add milk, egg yolks, sugar and salt. Blend well.

Stirring constantly, add mixture to double broiler.

Cook until tapioca is clear and pudding has thickened.

This takes awhile, be patient. Sing a song or read a magazine while stirring.

It will help tone your 'chicken wing' arms. I always freak out 

when I'm whisking and I feel my upper arm flopping.

Remove from heat, add vanilla and unflavored gelatin.

Let cool to room temperature, cover with plastic wrap right 
against the pudding. This keeps a thick layer from forming on top.

Set in refrigerator until completely cool.

Enjoy!

I am having fun with a sweet visitor that is staying around for two months.

My sister, Charity, and her husband will be staying for the winter in Virginia.

Yipee, skippie.

"Mom, the tummy blowing joke is getting old," he says.

 

Blessings,

Hope