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
- 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.
- 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.