My poor baby (in other words my 6’2”, strapping, teenaged son) woke up with the flu today. My baby boy becomes completely helpless when he’s sick. He literally asked, for ten(!!) minutes, for help finding a pencil this morning. There are pencils everywhere in this house. He was sitting at a desk full of pencils. It’s like he’s two again.
He’s gonna need a LOT of TLC. So I’m making what my grandmother always made for me when I was sick. Homemade tapioca pudding. It is comfort in a bowl, delicious, and so easy.
I love the clear, slightly chewy, pearls of whole tapioca, but the convenience of instant tapioca, which makes the pudding failsafe. So I use half of each. You can use all of one or the other if you prefer.
(By the way, have you noticed that my recipes are pretty flexible? They should be!! They should work with whatever you have around, and leave room for you to adjust to your preferences.)
For a more grownup, sophisticated version, you can stir in a couple tablespoons of Grand Marnier while it is warm. (Because what dessert isn’t made better by a couple tablespoons of Grand Marnier?? 😉)
Or, when I need a lower fat and sugar treat, I make the pudding with nonfat milk and baking Splenda, and it still tastes pretty yummy!
Homemade Tapioca Pudding
3 Tbs whole tapioca pearls
3 Tbs instant tapioca
5 cups milk
3 coop-fresh eggs
2/3 cup sugar
2 tsp vanilla
In a saucepan whisk until well mixed:
whole tapioca pearls
Let stand for about 10 minutes.
Bring mixture to a boil on stove, stirring constantly.
If using whole tapioca pearls keep at low boil and stir for about 5 minutes. The pearls will continue to soften as the pudding cools. (Though it usually gets eaten before then around here.)
Remove from heat.
Stir in vanilla.
That’s it! You’re done. Every time I make this I wonder why I don’t make it more often.
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