We positively infused tapioca pudding with rich flavor by using two forms of vanilla: extract and a split vanilla bean. Taste for yourself!
What You Need
Original recipe yields 6 servings
1/3 cup sugar
3 Tbsp. MINUTE Tapioca
2-3/4 cups milk
1 egg, beaten
1 vanilla bean, split
2 tsp. vanilla extract
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Let's Make It
Combine sugar, tapioca, milk, egg and vanilla bean in medium saucepan. Let stand 5 min.
Cook on medium heat until mixture comes to full rolling boil, stirring constantly. Remove from heat. (Pudding will thicken as it cools.) Remove and discard vanilla bean. Stir vanilla extract into pudding.
Cool 20 min.; stir. Serve warm or chilled. Stir before serving.
For even more vanilla flavor, once vanilla bean is removed, scrape out tiny black seeds from inside vanilla bean with edge of small knife; stir these seeds back into pudding. These small black specks will add a big hit of vanilla flavor.
For creamier pudding, place plastic wrap on surface of pudding while cooling. For best results, use 2% or whole milk. But fat-free, 1% or lactose-reduced milk can also be used.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.