Tapioca Custard
By: Sheri Wetherell
Published: Sunday, February 14, 2010 - 1:19am

Ingredients




2 1/2 cups milk
1/2 cup Sugar
4  tablespoons   quick cooking tapioca
3 Eggs
1/8 teaspoon Salt
2  s eggs
1 teaspoon vanilla extract

Preparation

1     Combine milk, sugar, tapioca and salt in a medium saucepan. Let stand for 10 minutes.

    
 2  Bring milk mixture to a boil over medium heat, stirring constantly. Simmer for 2 minutes, stirring frequently.

     3 Beat eggs in a medium bowl. Slowly stir half of the pudding mixture into eggs, whisking quickly to prevent eggs from scrambling, then stir the pudding mixture back into the saucepan.


     4  Cook pudding, stirring, until it begins to thicken, about 2 minutes. Remove from heat. Add vanilla. Cool slightly in saucepan.  5 Divide among four bowls and serve immediately or chill.