Fluffy Tapioca Pudding Recipes

Steps:

• Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
• Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

Steps:

• Combine tapioca, milk, egg yolk and 3 Tbsp. sugar in medium saucepan. Let stand 5 min.
• Meanwhile, beat egg white in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until soft peaks form.
• Bring to full boil on medium heat, stirring constantly. Remove from heat. Quickly stir egg white mixture into hot tapioca in saucepan until well blended. Stir in vanilla. Cool 20 min. Stir before serving.

Steps:

• BEAT egg white in small bowl with electric mixer on high speed until foamy. Very slowly add 3 tablespoons sugar, beating until soft peaks form.
• MIX tapioca, remaining sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes.
• COOK on medium heat, stirring constantly, until mixture comes to full boil. Remove from heat.
• *Pour 1/4 of tapioca mixture into egg white mixture and gently fold mixtures together so it doesn't lose it's fluffiness. Repeat from * until all of tapioca mixture is folded into the egg white mixture.
• Cool 20 minutes or until cold; stir.

Steps:

• Combine milk, tapioca, sugar and salt in a saucepan; let sit 5 minutes; add egg yolks; bring to boil, stirring constantly; remove from heat (mixture will be thin); stir in vanilla.
• Pour the pudding into a serving bowl; stir 1/3 of the stiffly beaten egg whites into the pudding; gently fold in remaining egg whites, leaving little"pillows" of egg white; chill.

Steps:

• Beat egg and milk in medium saucepan with wire whisk until well blended. Stir in sugar and tapioca. Let stand 5 min.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla. Pour into medium bowl. Place plastic wrap directly on surface of pudding.
• Refrigerate 1 hour or until cooled. (Pudding thickens as it cools.) Gently stir in whipped topping. Add jam; stir slightly to swirl.

Steps:

• In med saucepan, combine milk, egg yolk, splenda and tapioca; let sit for 5 min to soften tapioca. Whisk milk mixture thoroughly and place on stove. Bring to a boil while stirring. Remove from heat, stir in vanilla, and let set. (it will thicken as it cools) In small bowl, beat egg white and cream of tartar until foamy. Sprinkle in sugar and beat to soft peaks. Gently fold egg white into hot pudding. Let cool at least 20 min before serving or pouring into bowl or serving dishes. If not served warm, refrigerate.