Yield: 10 Servings
Ingredients:
- 6 cups cold water
- 1⅓ cups small pearl tapioca
- 1 tsp. salt
- 1 ¾ cups brown sugar
- 2 large eggs, beaten
- ¼ cup sugar
- 1 cup milk
- 1 stick butter
- 1 tsp.vanilla extract
- 1 ½ cups heavy whipping cream
- Optional: sliced bananas and chopped candy bar for serving
Directions:
- Add tapioca, water and salt to a large, heavy-bottomed saucepan. Whisk and bring to a full boil over medium heat, and then reduce heat to a low boil. Cook for 15 minutes, stirring frequently to prevent sticking.
- Add brown sugar and continue cooking, stirring/whisking often, until the tapioca pearls are tender and mostly clear and soft.
- In a bowl, whisk together eggs, sugar, and milk. Add a bit of the hot mixture to the egg mixture to temper it before adding it to the tapioca.
- Slowly add the egg mixture to the hot tapioca while stirring constantly. Continue cooking until the pudding thickens and begins to bubble.
- Melt butter in a small saucepan over medium/low heat until lightly brown. Remove from heat.
- When the tapioca is done cooking, stir in the browned butter and vanilla. Mix until combined. Allow the tapioca to cool to room temperature.
- Whip the cream until thick. Add the cooled tapioca to the whipped cream and mix on low to medium speed until combined, or fold it in by hand.
- Chill, give it a good stir and serve as-is, or top with optional toppings.
