|Milk, egg, tapioca..Bring to boil|
|Milk thickens, tapioca translucent|
|Now add nutmeg and vanilla|
|20 minute on low heat...transfer|
|Let cool...or not.|
|Be sure to Quality Control...|
|A Better cook? Is it the Hat?|
|Add Cheryl's Raspberries for Extra Sweetness|
Couple of things to note. Add egg, tapioca and milk....let stand 5 Minutes! Second step...Bring to Boil...then REDUCE heat...but do not remove it. Third tip: Even though they say it can be removed from heat and is ready in five-10 minutes. I had the best luck cooking it over low heat for the entire 20 minutes instead of simply allowing it to cool. Basically, I waited until I visually saw the thickness I desired.
|Are you kidding?|
|Ok...I see the resemblance..a little|
|Created from the cassava root, Pure starch|
|Large Pearl Tapioca|
Hope everyone is having a great week so far. The weather is threatening to pour on us for the next several days, but it held off this morning. Good conditions for running. And biking! Because eating an entire batch of Tapioca myself Requires I work a little bit harder.