Gluten-Free Tapioca Pudding

Gluten-Free Tapioca Pudding

Ingredients:
1/2 cup large pearl tapioca balls
2 cups milk
1 cup heavy cream
2 eggs
1/2 cup sugar
1/2 teaspoon freshly grated nutmeg
3 cinnamon sticks
2 Tablespoons turbinado sugar (optional)

Directions:

1. Soak tapioca in 2 cups of cold water overnight.
  2. Drain water from tapioca and rinse well.
  3. In a saucepan, whisk together milk, cream, eggs, sugar (not the turbinado), and nutmeg. Add cinnamon sticks. Heat while stirring until sugar has dissolved completely.
  4. Pour tapioca pearls into an ovenproof dish with a cover (1 1/2 quarts at least). Pour milk/cream/egg

mixture over the top.
  5. Bake at 325F for 35-40minutes - stirring 2-3 times during the baking - or until the tapioca pearls are translucent.
  6. Serve with whipped cream or sprinkle with turbinado sugar. Enjoy warm or cool. (It will thicken as it cools. Don’t worry, but consider whipping in some whipped cream to lighten if you so desire.)

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cream Free Pudding

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