Black Pepper Tapioca
I'm writing this recipe here for my own reference, as well as your delectation. It's my patented BLACK PEPPER TAPIOCA PUDDING and it's Da Bämbuhz.
- 3 c. milk (I use 2%—right consistency, but not super-fatty)
- ½ c. pearl tapioca (not the tiny kind, but not the enormous-huge kind — see below pic.)
- 2 egg yolks, lightly beaten
- ½ tsp. salt
- ½ c. sugar
- 2 tsp. vanilla extract
- ¼ to ½ tsp. ground black pepper
Ben hates tapioca, but he loves this recipe, so it's that good.
- In a large cup, soak tapioca in 1 c. milk overnight in the fridge.
- In a big pasta-type pot, combine the soaked tapioca, 2 more c. milk, and the rest of the ingredients (except for the vanilla).
- Bring to a light boil on medium heat, stirring constantly. (If it scorches, it's ruined.)
- When the first few boil bubbles appear, turn down to low heat and simmer for 15 minutes, stirring constantly (see above about scorching/ruining).
- 10 minutes into the simmering, add the vanilla and simmer for the additional five minutes.
- Pour into wide-mouth glasses — Marie Antoinette champagne glasses are a good choice.
- Can be eaten warm or chilled. If chilled, cover with plastic wrap and it's good for several days in the fridge.
- Makes 5 servings.