You'll need the following:
1/3 Cup Small Pearl All-Natural Tapioca (I use Bob's Red Mill, found in the baking or specialty flour aisle)
3/4 Cup water
2 1/4 Cups whole (or 2%) milk
2 eggs, separated
1/2 Cup sugar, divided
1 tsp vanilla
sprinkle of nutmeg, if desired
In a small or medium saucepan, soak the tapioca pearls in the 3/4 cup water for at least 30 minutes. Do not drain tapioca after soaking, and add the milk, salt, 1/4 cup sugar, and lightly beaten egg yolks to saucepan. Stir over medium heat until mixture comes to a boil.
Simmer uncovered over very low heat for about 15 minutes, stirring often. Meanwhile, beat the egg whites, slowly adding 1/4 cup sugar, until soft peaks begin to form. This may take several minutes.
If the tapioca mixture is thick, carefully fold in the egg whites; if the mixture is too thin when you add the egg whites, the pudding will remain slightly runny- it tastes great but will not have that rich, creamy texture. Simply simmer the tapioca a few minutes more if needed until it thickens.
Stir for an additional 3-5 minutes over very low heat. Let cool for 10 minutes and add vanilla, stirring gently. Serve warm or let chill for an hour. I sprinkle nutmeg on top- much to a certain someone's dire protests- and serve warm. Always warm. Yum!
I modified the recipe slightly from the original on the package.
Now that the school year is officially beginning to wrap up, I am sick of making lunches. I wrote this Enjoy Your Lunch post last year for a little self pep-talk...I think I'll go read it again. Hope it helps!