Tapioca pudding

Tapioca pudding is made by cooking quick-cooking tapioca in milk with eggs, a sweetener and a little salt. As the milk is slowly added and the mixture is heated, the tapioca softens and becomes see-through, which is the sign that it is done.

One extension recipe starts with scalded milk and tapioca mixed with honey, salt and egg yolks. After cooking, the pot comes off the heat and vanilla is stirred in. Whipped egg whites are then folded in, which lightens the pudding so it is airy rather than dense.

The pudding can be served warm or chilled. Because the pearls are small and chewy against the soft custard-like base, each spoonful has a gentle, dotted texture. It is a simple, old-fashioned dessert that uses only a few pantry ingredients.