This dessert recipe is a tasty old-fashioned favorite suitable for gluten-free diets.
Makes 6 servings, 1/2 cup each.
1 egg, slightly beaten
1/4 cup sugar
2 3/4 cups milk
3 tbsp Minit tapioca
3/4 tsp vanilla
- Measure all ingredients except vanilla in a saucepan or microwave bowl.
- Let stand 5 minutes to soak and soften the tapioca.
- Cook over medium heat, stirring frequently, until mixture comes to a full boil.
OR
Microwave on high 8 - 10 minutes until boiling. Stir two or three times during cooking. - Remove from heat and stir in vanilla.
- The pudding will thicken as it cools.
- Stir once after 20 miutes.
- Serve warm or cold.
Variation
Use ingredients listed in the pudding recipe above, reducing milk to 2 cups.
- Separate the egg and beat the white until foamy.
- Gradually add two tablespoons of the sugar and beat until stiff peaks form. Set aside.
- Combine remaining egg yolk, remaining sugar, salt, milk and tapioca.
- Let stand 5 minutes, then cook as directed above for pudding.
- Slowly blend the hot mixture into the egg white, and add vanilla.
- Stir after 20 minutes.
- Serve warm or cold.
