Not exactly; but close enough. ;->
We are on a tapioca kick lately. There is just no end to the flavor variations that can be produced. And, of course, there are infinite pairings. Above you see a blob of our homemade yogurt added in a swirl, which made me think of the title of this post. This made a wonderful combination with a sprinkle of Apple Pie Spice over the top.
We’ve also been eating it with ice cream and also with fruit. A capful of almond flavoring as it is being made, combined with a small scoop of pistachio ice cream upon serving, and, with shelled pistachios on top, well, it is just OVER the top in deliciousness and enjoyment.
I used Bob’s Red Mill tapioca and followed the recipe on the bag, but cut the 1/2 cup of sugar that they call for down to 1/8 cup (2 Tablespoons), and it is still mega sweet.
Also, I did not whip up the egg whites separately. I just mixed them into the milk and made sure they were well incorporated, added the sugar, soaked up tapioca, and salt to the mixture. Bring to a boil – keep stirring – until it is slightly thickened.
I don’t know if it is because of our high altitude here or not, but although the recipe says to boil for quite a long time, I found that just boiling it (gently, please) until it starts to thicken is more than sufficient, once it cools.
Turn off the heat and let the retained heat in the pan finish the job. That way there is no pudding stuck to the bottom of the pan. I used a stainless steel pan without any non-stick coating, and there was no sticking or burning at all.
Your job is to keep the mixture moving while it is cooking. This takes about five minutes, so get a flat-bottomed whisk and keep that fluid churning until the bubbles look like the bubbles in a Yellowstone mudpot! ;->
The reward for about ten minutes of diligent attention, and a few simple ingredients, is about a quart of super delicious tapioca pudding to enjoy a little bit at a time.
I’ve seen those pudding cups in the grocery store, but this is such an easy way to make a much more delicious treat – no comparison!
I just took a look on the net to see if I could see what preservatives are used in the commercial pudding cups . . .
“INGREDIENTS: Water, Nonfat Milk, Sugar, Modified Corn Starch, Vegetable Oil (Contains One or More of the Following: Palm Oil, Partially Hydrogenated Palm Oil, Sunflower Oil, Partially Hydrogenated Soybean Oil), Less than 2% of: Salt, Calcium Carbonate, Natural and Artificial Flavor, Sodium Stearoyl Lactylate, Color Added (Including Yellow 5 and Yellow 6). Gluten free.”
I think I like my homemade version better! I would suggest putting it into a container that has a very hard-to-remove top, or the temptation totally outweighs the effort required to spoon out and consume a bowlful. ;->