My mom used to make tapioca pudding for us all the time when we were growing up in the Philippines but since fresh cow’s milk was not very easily obtainable, she made it with evaporated milk or evaporada as we called it. I have to say, we love tapioca pudding made with evaporated milk more than fresh milk. The evaporated milk gives it a creaminess and a rich flavor that you just don’t get from plain, bland cow’s milk. Give this recipe a try and you’ll see exactly what I mean.
FLUFFY TAPIOCA PUDDING
- 1 egg, separated
- 6 tbsp. sugar, divided
- 3 tbsp. MINUTE tapioca
- 2 cups evaporated milk
- 1 tsp. vanilla
- Beat egg white in small bowl with electric mixer on high speed until foamy.
- Gradually add 3 tbsp. sugar, beating until soft peaks form.
- Mix tapioca, remaining sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes.
- Cook on medium heat, stirring constantly, until mixture comes to full boil. Remove from heat.
- Quickly fold egg white mixture into hot tapioca in saucepan until well blended.
- Stir in vanilla.
- Cool 20 minutes; stir.
- Serve warm or chilled.
- For creamier pudding, place plastic wrap on surface of pudding while cooling.
- Stir before serving.
NOTE: Store leftover pudding in refrigerator.
TO PREPARE DIFFERENT SERVING SIZES:
To Double: Use 1/3 cup tapioca and double all other ingredients.
Makes 6½ cups or 8-10 servings.
To Halve: Use 1 egg and 1/2 of the other ingredients.
Makes 1¾ cups or 2-3 servings.
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