Comfort food on an early March evening: tapioca pudding

Yesterday evening I was craving an ice cream sundae, but we didn’t have any ice cream in the house. Luckily, inspiration hit me. Tapioca pudding! It’s so easy to make and only requires one egg and a couple cups of milk, ingredients that we almost always have in the house. We topped it with sliced strawberries and fresh whipped cream. Mmmm… pure ambrosia.

Tapioca Pudding Recipe

Mix 1/2 cup sugar, 3 tbsp. tapioca, 2 3/4 cups milk, and one beaten egg in a medium saucepan. Let stand 5 minutes. Cook on medium heat, stirring well, until mixture comes to a full boil. Remove from heat, stir in 1 tsp vanilla, and cool at least 20 minutes. Stir and serve warm or place in refrigerator to chill.

Strawberry Topping Recipe

Slice fresh strawberries thinly into a bowl. Sprinkle with sugar (about 1 tbsp. per 1/2 cup of strawberries). Let sit at least 20 minutes. Sugar will dissolve with strawberry juices to form a light syrup.

Whipped Cream Recipe

I like my whipped cream just barely sweetened. I whip about 1/2 cup of heavy cream with a scant sprinkling of sugar and 1/2 teaspoon of vanilla.

[-janna]