Fluffy Tapioca Pudding

Now that the hens are consistently laying, we are enjoying all things egg-related! In the current environment, it feels like a luxury. One of my all-time favorites (right after donuts) is Tapioca Pudding. I like it hot, I like it cold, in a box, with a fox, I like them here or there, anywhere — Sam-I-am! But I must admit, it’s not for everyone. The score in our house — YES: 3, NO: 1. Here is the recipe we love.

Fluffy Tapioca Pudding

• 3 egg whites

• 1/3 cup sugar

• 7 Tbsp small tapioca, heaped

• 4 cups milk

• 1/3 cup sugar

• 3 egg yolks

• 2-1/2 tsp vanilla

  Beat egg whites in a mixing bowl until foamy. Gradually beat in 1/3 cup sugar until soft peaks form. Set aside.

  Whisk tapioca, milk, 1/3 cup sugar, & egg yolks in a medium saucepan. Cook pudding on medium heat, stirring continuously to prevent scorching. Cook until pudding bubbles & thickens (maybe 15-20 minutes). Take off the heat. SLOWLY add egg whites to hot pudding, folding in quickly. Stir in vanilla. Cool 20 minutes, stir & serve warm or chilled.