Recipe courtesy of Nina Simonds

Two Spice Vanilla Tapioca Pudding

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  • Level: Easy
  • Yield: 6 to 8 servings
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Ingredients

1/2 cup small pearl tapioca (if unavailable use large)

4 cups soy milk

3/4 cup sugar

1/2 teaspoon salt

2 egg yolks

1 tablespoon vanilla extract

1 1/2 teaspoons cinnamon

3/4 teaspoon nutmeg

3 egg whites, at room temperature

1/4 teaspoon cream of tartar

Directions

  1. Soak the tapioca in warm water to cover for 1 hour. Drain; set aside. Preheat oven to 375 degrees. Lightly butter a 12-inch oval baking dish; place in a roasting pan. Mix tapioca, milk, sugar, and salt in heavy non-aluminum saucepan; bring to a boil over medium heat while whisking. Lower heat; let mixture simmer 10 minutes, whisking occasionally. Remove from heat; quickly whisk in yolks, vanilla, spices. Beat egg whites with cream of tartar in another bowl until just stiff. Whisk half a cupful into the tapioca, then fold in the remaining egg whites. Pour tapioca mixture into baking dish. Place dish in roasting pan on middle shelf of oven; pour several inches of boiling water around the outside of the oval dish. Bake about 35 minutes until top is puffed and golden. The inside will be soft. Remove, cool slightly, serve warm or at room temperature.;

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