No, those are NOT locust eggs

Tuesday, January 20, 2009

As a kid, my mother used to tell me that tapioca was really locust eggs.  I used to wonder why my mother would have done such a crazy thing.  I mean, she made tapioca pudding all the time.  Did she not want us to eat it?  Um, yes.  I understand: she just wanted more pudding for herself.

And who can blame her?  Homemade tapioca pudding is fantastic.  I know a lot of people who think tapioca pudding is gross, my husband included - but those people have only had that disgusting mass-produced stuff that claims to be tapioca pudding.  That stuff just ain’t right.  Homemade tapioca pudding is creamy, but fluffy…dense, but light….vaguely chewy, but smooth.  Seriously.  So good.

I don’t even try to dissuade my husband of his nutty tapioca notions.  Why?  Well, that’s more for me! 

1/2 cup small pearl tapioca (do not use instant tapioca)
3 cups whole milk
1/4 teaspoon salt
2 eggs, separated
1/2 cup of sugar
1/2 teaspoon of vanilla

Boil tapioca, milk, and salt in a saucepan on medium high heat, stirring constantly. Simmer for 5 minutes, uncovered at the lowest possible heat, adding sugar gradually.

Beat egg yolks. Mix in some of the hot tapioca very slowly into the yolks to equalize the temperature of the two mixtures.

Mix eggs into tapioca. Slowly bring mixture barely to a boil, stirring constantly. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency. Cool 15 minutes. Add vanilla. Chill for at least a few hours and then enjoy!

It’s the ultimate Winter dessert - pudding is comforting, and the eggs and milk can always be found locally.  Coincidentally, this recipe calls for raw egg whites - so much the better to know and trust your egg purveyor!!