Tapioca pudding was my very favorite food growing up. Any time we visited Granny, there was a big bowl in the refrigerator waiting for me. I hated nutmeg, but Granny loved it, and she would have nutmeg over exactly half of the pudding, as if to ensure that I would share with her.
Once during high school, Granny showed me how to make it while I diligently took notes. I remember her saying that now I could make it for myself, and I thought, “Well that’s ridiculous. Granny is always going to make it for me because I’ll never be able to make it as well.” Shortly after her lesson, she moved into assisted living and never made tapioca pudding for me again. And, being a careless teenager, I lost the notes I had taken.
Just a few weeks ago, at Granny’s memorial service, my Aunt Helen mentioned that she had the recipe and that she would send it to me. As soon as it arrived, I knew this would be my next Blog post.
I wish I could ask Granny:
- Why didn’t you force me to make this over and over again until I had it perfect?
As I was making the tapioca, I was so excited I could hardly contain myself. In fact, I became so clumsy that I knocked over my brand new, $12 bottle of vanilla and spilled it all over my floor. After a few paper towels and more than a few expletives, I was back on track and feeling excited.
The recipe was surprisingly quick and fairly easy. The most difficult part was trying to get the egg whites to form peaks. Truth be told, my egg whites didn’t quite form stiff peaks, but were more like a thick goo (for lack of a better description).
I put the pudding in a glass bowl then into the fridge to chill for a few hours. As I put it in the fridge, I was feeling pretty good about how it turned out, despite the lack of egg white peaks.
- This tasted exactly how I remembered. Only this time, I loved the nutmeg. I guess that means I’m a real adult now.
- Granny’s recipe states “Serves 4 ordinary people or one of us.” I can confirm the accuracy of this, as I ate the entire thing tonight. Luckily, my husband has declared that he is “not really a pudding guy.” More for me!
- Now that I have this recipe, I look forward to making it very often. And I’ll teach my daughters to make it and like it so that they can declare themselves pudding girls. I am determined to keep this recipe in the family. I truly believe that the only thing that could make this taste better is if my Grandma had made it for me.
Here is everything I used:
This classic and delicious Tapioca Pudding is the perfect way to end any meal. Topped with a pinch of nutmeg, its a nice cool, wintery dessert that is also delicious in the warmer months! What's the best part of this recipe? It's so quick and easy!
- 1 egg yolk and white separated
- 2 c milk
- 4 T sugar divided in half
- 3 T Minute tapioca
- 1 t vanilla
- to taste nutmeg
Slightly beat the egg yolk and slowly add the milk while stirring.
Add 2 T sugar and 3 T tapioca and stir together. Bring to a boil and simmer for 1 minute.
Meanwhile, beat the egg white while slowly adding 2 T sugar. Beat until stiff but not dry peaks form.
Add milk mixture to the egg white mixture and stir together. Let stand for 10 minutes then beat again and add vanilla.
Sprinkle with nutmeg to taste.