Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 15 min
Servings: 8
Recipe By: Karen Miles
From: Savvy
Cardamom Tapioca
Cardamom and almond extract give tapioca pudding a slight twist, but this is still comfort food at its best.
Ingredients
1 cup tapioca, medium pearl, soaked in water for 2 hours and drained
4 cups milk
3/4 cup honey
1/8 teaspoon salt
2 eggs, beaten
1 teaspoon almond extract
1/2 teaspoon cardamom, ground
4 cups milk
3/4 cup honey
1/8 teaspoon salt
2 eggs, beaten
1 teaspoon almond extract
1/2 teaspoon cardamom, ground
Directions
Combine tapioca pearls, milk, honey, and salt in a saucepan and cook over medium heat, stirring constantly until the pearls become clear, about 10 to 15 minutes. (Don't overcook or the pudding will become gummy.)
Remove pan from heat. While stirring, add about a cup of the hot pudding to the beaten eggs in a small bowl. Slowly pour the egg mixture into the saucepan, stirring until well mixed. Add the almond extract and cardamom. Stir well.
Let cool, then spoon into serving cups. Refrigerate until ready to serve (consistency thickens even further if left overnight in the refrigerator).
Remove pan from heat. While stirring, add about a cup of the hot pudding to the beaten eggs in a small bowl. Slowly pour the egg mixture into the saucepan, stirring until well mixed. Add the almond extract and cardamom. Stir well.
Let cool, then spoon into serving cups. Refrigerate until ready to serve (consistency thickens even further if left overnight in the refrigerator).
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