Kicked Up Chocolate Tapioca Pudding
- 1/2 cup sugar
- 3 tablespoons quick cooking tapioca
- 3 cups whole milk
- 1 large egg, beaten
- 1 teaspoon ground cinnamon
- 3 ounces semisweet chocolate
- 1 teaspoon vanilla extract
- 2 teaspoons dark rum
In a medium saucepan, combine sugar, tapioca, milk and egg. Let stand for 5 minutes.
Add cinnamon and chocolate to saucepan and cook over medium heat until pudding comes to a full boil, stirring continually to prevent burning.
Remove from heat and stir in vanilla and rum.
Cool for 20 minutes. Stir for creamy texture.
Serve warm or chilled.
Recipe courtesy of Emeril Lagasse, 2004