Death By Vanilla Pudding
Yield
20 servingsPrep
8 hrsCook
15 minReady
16 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
tapioca
small pearl |
|
| 1 | quart |
cream
whole |
*
|
| 2 | cups |
water
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
sugar
brown |
|
| 4 | large |
eggs
large |
|
| 3 | teaspoons |
vanilla extract
madagascar bourbon |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
tapioca
small pearl |
|
| 0.9 | l |
cream
whole |
*
|
| 473 | ml |
water
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
sugar
brown |
|
| 4 | large |
eggs
large |
|
| 15 | ml |
vanilla extract
madagascar bourbon |
|
Directions
Soak tapioca in 2 cups cold water in refrigerator overnight.
Drain and place in a large sauce pan with cream and 2 cups water.
Bring to a boil, add sugar and vanilla slowly, stirring the whole time (it will get very thick very fast and lump if you don't) Beat eggs to a froth, add to pudding mixture.
Simmer for 5 minutes (until eggs are set with the rest of the pudding) Chill overnight, warm each serving (microwave works best) and serve.
