Eggless Egg Free Tapioca Pudding Food

EGGLESS EGG FREE TAPIOCA PUDDING

Steps:

• Combine tapioca, milk & sugar in a medium/large saucepan and let sit for 5 minutes.
• Combine cornstarch & water in a small bowl.
• Bring to a slow boil over medium high heat, stirring constantly.
• Once bubbling, add cornstarch mixture and continue boiling for 1 minute.
• Remove from heat and add vanilla.
• Stir & allow to cool.
• Makes 6 1/2 cup servings.

NO FLUFF TAPIOCA PUDDING

Steps:

• In a heavy bottomed sauce pan combine 1 cup milk with tapioca pearls; let soak for at least 30 minutes.
• After soaking is done, whisk in egg, salt, sugar and remaining milk and vanilla bean (if using) scraping the paste with a knife and throw in the pod (if using vanilla extract add at the very end after pudding is complete).
• Over medium heat bring mixture barely to a boil (about 15 minutes) stirring constantly. Be very careful to keep stirring so not to scorch it. If it scorches it's no good, throw out and start over.
• When boiling reduce heat and let mixture fall to a simmer. Continue stirring until the tapioca is fully cooked and the pudding is thickened. This could take 20 to 45 minutes--watch your tapioca it will tell you when it is done. It will swell up and become almost entirely translucent. Taste often for doneness. I like my tapioca a little chewy.
• When finished remove from heat and add vanilla extract if using. Also if using the cinnamon/nutmeg add now, let cool a bit and enjoy.
• This is best served warm, but good cold too.

EGG- FREE HOMEMADE TAPIOCA PUDDING

Steps:

• Combine Flour, Starch, Splenda, Tapioca and milk.
• Let stand for 5 minutes.
• place over high heat bring to a boil while stirring constantly.
• Remove from heat and add Vanilla.
• let set for 10 minutes.
• stir one last time, pour into serving dishes,.
• serve warm or refrigerate.