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Add a photoServings: 12
Ingredients
- 1 c. Tapioca, small pearl
- 1 quart Whole cream
- 2 c. Water
- 1/4 tsp Salt
- 1 c. Sugar, brown
- 4 x Large eggs, large
- 3 tsp Vanilla, madagascar bourbon
Directions
- Soak tapioca in 2 c. cool water in refrigerator overnight. Drain and place in a large sauce pan with cream and 2 c. water. Bring to a boil, add in sugar and vanilla slowly, stirring the whole time (it will get very thick very fast and lump if you do not) Beat Large eggs to a froth, add in to pudding mix. Simmer for 5 min (till Large eggs are set with the rest of the pudding) Refrigerateovernight, hot each serving (microwave works best) and serve. This is a very rich pudding. Most people won't want very much, however they will savor each bite! If you don't refrigeratethe pudding overnight you are missing the chance to taste the best vanilla pudding you have ever allowed you pallet to enjoy. The vanilla called for in the recipe may be purchased through williams sonoma (direct or possibly mail order) or possibly may be replaced with any GOOD real vanilla extract such as found in many fine cooking stores. I have tried it with "american" vanilla extracts but keep returning to the madagascar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 12 servings | |
| Calories 298 | |
| Calories from Fat 151 | 51% |
| Total Fat 17.08g | 21% |
| Saturated Fat 10.13g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 110mg | 5% |
| Potassium 147mg | 4% |
| Total Carbs 32.4g | 9% |
| Dietary Fiber 0.1g | 0% |
| Sugars 18.58g | 12% |
| Protein 4.27g | 7% |
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