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Desserts

Fluffy Tapioca Cream

Fluffy Tapioca Cream recipe
photo by:kraft
Beaten egg white lightens quick-cooking tapioca that is enriched with egg yolk and flavored with vanilla. Serve warm or cold for a luscious dessert.
time
prep:
15 min
total:
35 min
servings
total:
6 servings
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what you need

1
 egg, separated
6
Tbsp.  sugar, divided
3
Tbsp.  MINUTE Tapioca
2
cups  2% reduced fat milk
1
tsp.  vanilla

Make It

BEAT egg white in small bowl with electric mixer on high speed until foamy. Gradually add 3 Tbsp. 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. Quickly stir egg white mixture into hot tapioca in saucepan until well blended. Stir in vanilla. Cool 20 minutes; stir. Serve warm or chilled. For creamier pudding, place plastic wrap on surface of pudding while cooling. Stir before serving. Store leftover pudding in refrigerator.

Kraft Kitchens Tips

Use Your Microwave
Beat egg white in small bowl with electric mixer on high speed until foamy. Gradually add 3 Tbsp. sugar, beating until soft peaks form. Mix tapioca, remaining sugar, milk and egg yolk in 1-1/2-quart microwavable bowl. Let stand 5 minutes. Microwave on HIGH 7 to 8 minutes or until mixture comes to full bowl, stirring every 2 minutes. Quickly stir egg white mixture into hot tapioca until well blended. Stir in vanilla. Cool as directed.
How to Prepare Different Serving Sizes
To Double: Use 1/3 cup MINUTE Tapioca, 1 or 2 eggs and double all other ingredients. Makes 6-1/2 cups or 8 to 10 servings. To Halve: Use 1 egg and 1/2 of the other ingredients. Makes 1-3/4 cups or 2 to 3 servings.
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