With my Mushroom-Honningkage Tart in the garbage, Riley said he wanted to make dessert last night. His pick: homemade tapioca.I can't say that I've ever made tapioca, but Riley has - at my parents' house - and was confident. And because he is the Precise Kitchen Elf, I just left the kitchen and let him go at it.
Here's what he did...
1/3 C small pearl tapioca (we had Bob's Red Mill)
3/4 C cool water
2-1/4 C organic whole milk
pinch of fleur de sel
1/2 C organic granulated sugar, divided in half
2 eggs, separated
1/2 t pure vanilla extract
Soak tapioca pearls in cool water for at least 30 minutes in medium saucepan. We ended up soaking for abot 45 minutes because I had to run to the store for eggs. Do not drain.
Add milk, fleur de sel, 1/4 C sugar and beaten egg yolks
to the tapioca pearls and stir over medium heat until it boils. Simmer over very
low heat for 10-15 minutes, stirring often. You'll see the pearls turn clear and the mixture thicken to a custard.
Beat the egg whites with remaining 1/4 C sugar till soft
peaks form. Fold 1/2 C of the hot tapioca mixture into the egg whites, then gently
fold mixture back into saucepan. Return to the heat and stir for about 3 minutes. Cool for 15 minutes then fold in the vanilla extract.
Serve warm or chilled. Thanks for saving dessert, kiddo!
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