Tapioca Fluff Pudding

Tapioca Fluff Pudding

Ready in 1h

Try this Tapioca Fluff Pudding recipe, or contribute your own.


1/4 c Quick-cooking tapioca
4 c milk
1/2 c Sugar
1/4 Tsp salt
3 Eggs; separated
1 1/2 Tsp vanilla

Original recipe makes 1



In a heavy large saucepan, combine sugar, tapioca, and salt. Stir in milk and let stand for 5 minutes. Meanwhile, beat egg yolks slightly. Stir yolks into tapioca mixture. Bring to a full boil, stirring constantly. Remove from heat. Stir in vanilla. Beat egg whites until stiff peaks form. Put 1/3 of the whites into a large bowl. Slowly stir in the tapioca mixture. Fold in remaining egg whites, leaving little fluffs of un-blended egg white. Cover and chill. Serve topped with whipped cream or fruit. From: Ari Rapkin Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #889 by Bill Webster on Nov 08, 1997

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Calories Per Serving: 2578 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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