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Fluffy Baked Tapioca Pudding

Source of Recipe

From "Classic Home Desserts" by Richard Sax


Recipe Introduction

"Here is the lightest tapioca ever—soft and fluffy, like a vanilla-scented cloud. It is first simmered on top of the stove and then baked just until it puffs up and turns gold. The interior remains soft and hold its shape tremulously."

List of Ingredients

â—¦ ¼ cup quick-cooking tapioca
â—¦ â…” cup sugar
â—¦ Pinch salt
â—¦ 3 cups milk
â—¦ 1 tablespoon unsalted butter
â—¦ 3 large egg yolks
â—¦ 2 teaspoons pure vanilla extract
â—¦ 2 large egg whites


Recipe

Butter a 1 ½- to 2-quart soufflé dish, and place the dish in a roasting pan; set aside. Preheat the oven to 375° F, with a rack in the center.

In a nonreactive saucepan, whisk together the tapioca, sugar, and salt. Whisk in the milk and place over medium heat. Bring to a boil, whisking once or twice. Lower the heat and simmer for 6 minutes, whisking occasionally to prevent burning. Remove from the heat and whisk in the butter, egg yolks, and vanilla.

In a bowl, beat the egg whites until nearly stiff; do not overbeat, or the pudding will be less smooth. Whisk a large spoonful of the egg whites into the pudding; fold in the remaining whites. Pour the mixture into the prepared soufflé dish. (The pudding will fill the dish completely.)

Place the roasting pan that holds the pudding in the oven. Pour in enough hot tap water to reach about halfway up the sides of the soufflé dish. Bake until the top is puffed and golden but the inside is still somewhat liquid, about 35 minutes.

Remove the soufflé dish from the water bath; cool to lukewarm on a wire rack. Serve warm, spooning the pudding directly from its dish. Or chill the pudding and remove it from the refrigerator a few minutes before serving.

Serves 4 to 6