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Vanilla Tapioca Pudding

Mix vanilla with fresh raspberries for a happy and hearty dessert.


  • 1 vanilla bean (or 1 Tbsp vanilla bean paste)

  • 2 cups 2% milk

  • ¼ tsp ground cardamom

  • 6 Tbsp sugar

  • 3 Tbsp quick-cook (minute) tapioca

  • 1 room temperature egg, separated

  • 1/2 cup fresh raspberries


  • 1.

    Scrape out seeds of vanilla bean and whisk into milk (or stir in paste) into a medium saucepot. Add cardamom, sugar and tapioca and let sit 5 minutes. Bring mixture up to a boil over medium heat, stirring constantly (this should take about 12 minutes). Once simmering, keep cooking 3 minutes more, stirring constantly (in this 3 minutes, the tapioca will double in size). Remove from heat (pudding will have only thickened a little. Whisk ¼ cup of mixture into egg yolk and add yolk to pot, stirring to blend. Whip egg white until a soft peak then stir quickly but gently into to pudding. Arrange a few raspberries into bottom of each dish and ladle warm pudding over each. Cover dishes loosely with plastic wrap and chill until set, about 3 hours.

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