Tapioca Pudding

Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
½ cup sugar
¼ cup quick cooking tapioca
¼ teaspoon salt
4 cups nonfat milk
3 eggs yolks, slightly beatenReserve whites USE PASTEURIZED EGGS.
1½ teaspoons vanilla
3 egg whitesReserve yolks

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1In a saucepan combine sugar, tapioca, and salt. Stir into milk, mixing well; let stand 5 minutes.
2Stir in the egg yolks.
3Bring mixture to boiling, stirring constantly.Cook until internal temperature reaches 165°F for 15 seconds.
4Remove saucepan from heat (tapioca mixture will be thin) and stir in vanilla.
5Beat egg whites till stiff peaks form.
6Put one third of the beaten egg whites into a large bowl.  
7Slowly stir in the tapioca mixture.
8Fold in remaining egg whites, leaving little fluffs of egg white.  Chill.Chilled internal temperature maintained at 41°F.
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Jacqueline Larson M.S., R.D.N. and Associates