Meringue adds lightness and body to this classic tapioca pudding. This recipe appeared in our March 2011 issue as a part of Dorothy Irwin's profile on cassava, Taking Root.
Ingredients
- 4 cups milk
- 1⁄2 cup large pearl tapioca
- 1⁄4 tsp. kosher salt
- 1 vanilla bean, seeds scraped and reserved
- 1 cup heavy cream
- 1 cup sugar
- 4 eggs, separated
- Ground cinnamon, to garnish
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Instructions
Step 1
Bring milk, tapioca, salt, and vanilla seeds to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low and cook, stirring, until tapioca is tender, 25–30 minutes. Whisk together cream, ¾ cup sugar, and egg yolks in a medium bowl. Whisking constantly, add egg yolk mixture to tapioca; cook, stirring, until mixture thickens and just begins to boil, 8–10 minutes. Remove from heat and transfer to a large bowl; let cool to room temperature. Meanwhile, whisk egg whites until frothy. While whisking, sprinkle in remaining sugar; whip to stiff peaks. Fold whites into pudding and divide between 8 bowls; chill. Sprinkle with cinnamon.
- Bring milk, tapioca, salt, and vanilla seeds to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low and cook, stirring, until tapioca is tender, 25–30 minutes. Whisk together cream, ¾ cup sugar, and egg yolks in a medium bowl. Whisking constantly, add egg yolk mixture to tapioca; cook, stirring, until mixture thickens and just begins to boil, 8–10 minutes. Remove from heat and transfer to a large bowl; let cool to room temperature. Meanwhile, whisk egg whites until frothy. While whisking, sprinkle in remaining sugar; whip to stiff peaks. Fold whites into pudding and divide between 8 bowls; chill. Sprinkle with cinnamon.
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