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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (271g) Recipe makes 6 servings |
||
| Calories 446 | ||
| Calories from Fat 132 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.8g | 22% | |
| Saturated Fat 9.9g | 49% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 128mg | 42% | |
| Sodium 121mg | 5% | |
| Potassium 286mg | 8% | |
| Total Carbohydrate 71.1g | 23% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 56.3g | ||
| Protein 8.8g | 17% | |
Lancaster County Pa Tapioca Recipe
SERVES 6 -8
Ingredients
- 4 cups milk
- 1/3 cup tapioca (pearl or regular sized)
- 3 eggs
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 2 cups Cool Whip
Directions
1
Heat milk until skin forms on top.2
Add tapioca and simmer for 20 minutes, stirring occasionally.3
Beat eggs and add sugar and vanilla.4
Slowly add this to the hot milk.5
Cook and stir until almost boiling and thickened.6
Cool completely. Just before serving, add Cool Whip.
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Browse similar recipes by category
- Course > Desserts > Puddings & Mousses
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Cold
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Chilicat
On Mar 3, 2007
Outstanding old-fashioned tapioca pudding! I loved the custardy taste and the creaminess. My only change in the recipe was to use 1/2 c. sugar and 1/2 c. Splenda. It turned out more than sweet enough, and I couldn't even tell that the sugar was reduced by more than half. I had to stir throughout the entire cooking process because the milk (I used 2%) was sticking a little to the bottom of my pot, and I tempered the egg mixture before adding it (which made all the difference in preventing that grainy, "cooked egg" texture). I will definitely be making this on a regular basis!
From: Connie K
On Jan 21, 2006
Very rich, nice flavor - just what I was looking for. The pudding was not too firm and not too soft. My only problem was that it was a bit grainy, and not as smooth as I would like. It could be my technique. I need to remember to use a nice heavy bottomed- or non-stick pot. I'm keeping this recipe! It's as close as I've been to the tapioca of my dreams!
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