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May 22, 2010 / Sarah

National Vanilla Pudding Day

Vanilla Tapioca Pudding
From Louis Lambert, Food & Wine

2 large eggs
1 cup sugar
1/4 cup plus 3 tablespoons quick-cooking tapioca
1 vanilla bean, split lengthwise and seeds scraped
1 quart half-and-half
1 1/2 teaspoons pure vanilla extract

  1. In a medium, heavy saucepan, whisk together the eggs, sugar, tapioca and vanilla bean seeds. Add the half-and-half and bring to a simmer over moderately high heat, whisking constantly. Reduce heat to medium low and simmer, whisking constantly, until the mixture is very thick, about 10 minutes. Whisk in the vanilla extract.
  2. Pour the pudding into a medium glass bowl and let cool for 2 hours before serving. Alternatively, cover the pudding and refrigerate overnight, then serve chilled.

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