Custard Diary: Tapioca Pudding

Wow. So, this blog was derailed for awhile... however, I think enough things have been moved around that we are back in business.
How is everyone!? Is anyone on spring break and such?

Alright, so one idea with which I have been playing is custards. While home for break I found tapioca pearls and decided that tapioca pudding was the way to go.

Now, the reason that this is the first entry of the Custard Diary is that custard can be hard enough on the stove; the microwave adds an new twist. The problem is to not let the egg cook too much.

Anywho, here's what you need for the recipe (taken somewhat from the box of Bascom's tapioca pearls):

1/4 cup of tapioca pearls
3/2 cup of milk
dash of vanilla extract
1/4 cup sugar
dash of salt
dash of cinnamon
1 egg

First, beat the eggs until the whites are completely broken/liquified. Mix in everything but the pearls. Proceed to cook for 1 minute on high and then stir. Repeat this 5 more times or until some eggs bits separate. Then strain out the cooked egg and add the tapioca. Cook on 1 minute for high and stir for 3 more times or until the tapioca is tender. Cool in the refridgerator and serve.

So now for the future revisions for this recipe. This recipe will leave you with a good custard, but will not leave you with a smooth custard. Possible changes would be to add a little bit of lemon juice or vinegar to keep the egg from coagulating. Also, you could potentially add the egg at the end and stir it in then.

anyway, Omnom!