Herbal Momma's School of Domestic Arts
Herbal Momma, aka, Kristine Farley loves everything herbal, but has an infinity for all domestic and home arts.
This blog is a journal of family and domestic art activities that will be published in her forthcoming book,
Herbal Momma's School of Domestic Arts.

September 23, 2010

Check Out New Poll & Tapioca Pudding

Check out the new poll for future classes on the right.  I'm excited to see the results and plan for the classes you want.  Please email me if there are other classes that you would like.

I hadn't made Tapioca Pudding in a long time.  The family was so happy to have it and it is easy in a crock-pot. This recipe is not for the instant Tapioca, but the regular Pearl Tapioca.  I purchase it from Azure Standard or in the bulk section of Winco.

Tapioca Pudding     Serves 6 to 8
2/3 cup pearl tapioca
6 cups milk
1 teaspoon vanilla
1 1/3 cups sugar
6 eggs, separated
Place tapicoa, vanilla, sugar and egg yolks in crock-pot.  Whip throughly.  Gradually add milk, making sure all ingredients are blended.  Place lid on crock-pot and cook on low for 6 to 8 hours (timing depends on how hot your crock-pot cooks).  Stir every 2 or 3 hours.  Tapioca is done with the pearls are tender and the pudding part is slightly thickened.  Whip egg whites in a bowl.  Temper egg whites by adding 1/2 cup of hot pudding to them, gently folding the hot mixture in and adding another 1/2 cup of hot pudding.  Then adding the whipped egg white mixture into the crock-pot.  Fold into pudding.  Serve immediately or place into serving bowl or dishes to cool, if desired. Serve with a spoonful of real whipped cream or not.  Delicious either way.

We double this most of the time and eat some hot because we can't wait.  Then we put some in the refrigerator for the next day.  You could play with the sugar and adjusting it to taste or substituting some or all of it with stevia, honey, agave, etc.

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