- 1 cup pearl tapioca
- 3 cups water
- 2 1/2 cups 2% low-fat milk
- 2 cups prepared eggnog
- 1/2 teaspoon salt
- 3 eggs
- Place the tapioca pearls into a bowl and soak in the water for 6 hours to overnight.
- Using a strainer, drain excess water from the soaked tapioca.
- Mix the milk and eggnog in a large saucepan over medium-low heat and heat until barely warm; stir in salt and soaked tapioca. Cook, stirring frequently, until the mixture barely simmers. Cover the pan, reduce heat to low, and simmer for 1 hour, stirring occasionally.
- Beat eggs in a bowl. Temper the eggs by whisking about 2 tablespoons of the hot tapioca mixture into them. Continue whisking small amounts of tapioca into the eggs until the egg mixture is about half tapioca.
- Whisk the egg mixture into the saucepan of tapioca and turn heat up to medium-low. Simmer the pudding until thickened, about 15 minutes. Do not allow to boil. Serve warm or cold.
06/30/2019
recipepes.com
eggnog tapioca, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
