tapioca pudding

Stephanie Jaworski’s tapioca pudding combines whole milk and heavy cream with quick-cooking tapioca. Her version uses the small minute or instant form, which thickens the sweet milk mixture as it cooks and chills.

Milk, cream, salt, granulated white sugar, quick-cooking tapioca and a well-beaten egg are combined in a heavy saucepan. They stand briefly before the pan is heated.

Slow, constant stirring accompanies the mixture to a full boil. The pan is removed from the heat and pure vanilla extract is stirred in, then the pudding rests untouched before being stirred again.

The pudding is poured into serving cups or bowls, covered with plastic wrap and refrigerated to chill. Jaworski explains that it continues to thicken during this cooling.

The chilled pudding can be served plain or finished with lightly sweetened whipped cream. Chopped pistachios or walnuts are offered, along with jam, preserves or fruit sauces for the creamy vanilla-seasoned dessert.