Will the REAL Tapioca Pudding please stand up?

Today I am going to pop the top off of the pre-packaged pudding industry's greatest lie.  It's time to liberate the millions of people who have opened up a container of processed tapioca pudding, taken a bite, and said, "Yum.  I love tapioca!"

I shudder to think of it.

I am here to declare that the runny semi-gelatinous muck found in those containers is NOT the tapioca you were meant to enjoy.

No, seriously, it's not.  The tapioca pudding I'm talking about is sweet and creamy and thick.  It can be eaten warm, straight from the pan, or cold from the fridge, whichever way you choose to eat it is perfect, because what I am about to show you is how to cook your very own pot of delicious home-made tapioca pudding!

Okay, first of all, this recipe is actually the one found on the box, just doubled, because there's no way that that tiny portion is going to make it past the first hour let alone the first day!  Of course, I tweaked it just a bit, but we'll get to that later.


2/3 Cups Sugar 
     *or do what I do, add MORE SUGAR!!  Seriously, I add at least 1 Cup or more.  
6 Tablespoons MINUTE Tapioca
     *found in the pudding aisle, in a little red & white box.  Cheapest at WalMart.
5 1/2 Cups Milk
2 Eggs, well beaten
2 Teaspoons Vanilla Extract

*Makes 12 (1/2 Cup) servings or 6 (1 Cup) servings or heck, 1 GIANT serving!  ha ha

Step One

Crack your eggs into a deep, large pot.  Using a whisk, beat them well.

Step Two

Dump in the other ingredients, EXCEPT the Vanilla Extract.  That's right, everything...the Sugar, Tapioca and Milk, but NOT the Vanilla Extract.  Using your whisk, stir it all together, blending well, then let the mixture sit for 5 minutes. (I'm not kidding, do not add the Vanilla. Trust me, it's quite happy having to wait.)

Step Three

Cook on medium heat (I'd say about a 6 or 7, don't go above that or you will have a bubbling mess on your stove and/or floor).  Stir constantly until mixture comes to a full boil, about 5 minutes or more. The longer you boil, the thicker your pudding will be.   I use my whisk, and you do need to stir constantly.  Don't answer the phone or the door, or take your eyes off the pot for an instant.  As the Tapioca boils it gets thicker, but it also rises pretty quickly.  If your pan is not deep enough there is a good chance it will boil over.  Trust me, you'd rather eat it than scrape it off your stove.  

Note:  A Full Boil is a boil that doesn't stop bubbling when stirred.

Step Four

Remove the pudding from the heat.  Now you can add your Vanilla.  Stir well.

Step Five

Cool for at least 20 minutes.  This allows your pudding to set.  You can serve it either cold or warm, but it doesn't really matter, it's awesome anyway!

There you go!  You will never go back to pre-packaged tapioca cups again!

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