Old-Fashioned Tapioca Custard Pudding

1. 1

   Combine the milk, tapioca, sugar, and salt in a medium saucepan; bring to a boil over medium heat, stirring constantly. Reduce the heat to low; cook and stir for 5 minutes more.

2. 2

   Whisk 1 cup of the hot milk mixture into the beaten eggs, adding 2 tablespoons at a time, until incorporated. Stir the egg mixture back into the tapioca mixture until well combined. Bring to a gentle simmer over medium-low heat; cook and stir for 2 minutes more, until the pudding is thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla.

3. 3

   Serve hot, or pour into serving dishes and refrigerate for several hours until cold.

• Calories 195.51 kcal Moderate
• Protein 6.06 g Moderate
• Carbs 31.92 g Moderate
• Total Fat 5.39 g Moderate
• Saturated Fat 2.87 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 76.6 mg High
• Sodium 99.76 mg Low Source
• Fiber 0.02 g Low Source
• Sugar 22.35 g High
• Added Sugar 0.0 g Low Source
• Calcium 108.09 mg Low Source
• Iron 0.25 mg Low Source
• Potassium 144.01 mg Low Source
• Vitamin A 76.52 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 2.22 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛