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Recipe Summary

prep:
10 mins
chill:
2 hrs
cook:
5 mins
total:
2 hrs 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle tapioca over milk in heavy saucepan. Let stand for 10 minutes or until softened.

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  • Beat egg white powder and water in small bowl until stiff peaks begin to form. Gradually add half the sugar, beating until stiff peaks form.

  • Place saucepan with tapioca mixture over medium heat; bring to boiling, stirring.

  • Whisk remaining sugar into yolks in small bowl. Stir a little of hot tapioca mixture into yolks. Stir yolk mixture into tapioca mixture in saucepan. Cook 4 minutes to thicken, stirring. Add vanilla. Scrape into clean bowl. Fold in egg whites. Refrigerate to chill, about 2 hours.

  • Beat cream in small bowl until stiff peaks form. Serve pudding with dollop of whipped cream and a sprinkle of cinnamon.

Nutrition Facts

214 calories; fat 12g; cholesterol 109mg; saturated fat 7g; carbohydrates 22g; protein 5g; sodium 68mg.
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