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 beaten | Reserve whites USE PASTEURIZED EGGS. |
| 1½ teaspoons vanilla | |
| 3 egg whites | Reserve yolks |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a saucepan combine sugar, tapioca, and salt. Stir into milk, mixing well; let stand 5 minutes. | |
| 2 | Stir in the egg yolks. | |
| 3 | Bring mixture to boiling, stirring constantly. | Cook until internal temperature reaches 165°F for 15 seconds. |
| 4 | Remove saucepan from heat (tapioca mixture will be thin) and stir in vanilla. | |
| 5 | Beat egg whites till stiff peaks form. | |
| 6 | Put one third of the beaten egg whites into a large bowl. | |
| 7 | Slowly stir in the tapioca mixture. | |
| 8 | Fold in remaining egg whites, leaving little fluffs of egg white. Chill. | Chilled internal temperature maintained at 41°F. |
Posted in Desert Recipes
