As three of our four chickens are now laying eggs, I was looking around for some egg recipes and remembered how much my husband loves tapioca pudding. I had organic pearls in the cupboard so I decided to make pudding. It’s easy to make pudding from scratch and so good!
Look at the instructions on the package of tapioca that you buy. Some small pearl tapioca requires overnight soaking in water. If your package has that requirement, reduce the milk in the recipe to 2 1/2 cups from 3 cups.
* 1/2 cup organic small pearl tapioca (Do not use instant tapioca)
* 3 cups whole real, raw milk
* 1/4 teaspoon salt
* 2 eggs, preferably organic and pasture – or backyard – raised
* 1/2 cup of organic sugar or Rapadura sugar
* 1/2 teaspoon of organic vanilla
* 1/2 teaspoon of fresh grated nutmeg
1 – Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually.
2 – Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).
3 – Return eggs to pan with 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 and nutmeg. You can spoon the pudding into individual serving bowls or into a covered casserole. We like to chill it in the refrigerator for a few hours before serving, but you can serve it either warm or chilled.
Read more great, Real Food Wednesday Posts here: http://www.cheeseslave.com/2010/01/06/real-food-wednesday-january-6-2010/