Tapioca Pudding
Ingredients
Directions
Prepare
Prepare the tapioca according to package instructions.
In a bowl, beat the eggs.
Combine the cooked tapioca with the beaten eggs.
Pour the mixture into a baking dish.
Bake and serve
Bake until set.
Serve warm or chilled.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Eggs
- Bind the tapioca and set into a custard-like texture when baked.
- Tapioca
- Thickens the pudding as it cooks, giving it a soft, chewy body.
The step that matters
Bake until set. Eggs firm up as they heat, so the pudding needs to bake until just set. Overbaking can make the eggs curdle and turn the texture grainy or rubbery.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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