Tapioca with Vanilla and Cardamom
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
7
🍽️ Servings
5
Description
Tapioca with Vanilla and Cardamom
Ingredients
- Tapioca - ⅓ cup
- Milk - 3 cups
- Egg white - 3 pieces
- Sugar - ½ cup
- Ocean salt - ¼ teaspoon
- Cardamom - 1 piece
- White Beans - 1 piece
Step by Step guide
Step 1
Soak the tapioca in 1 cup of milk for 1 hour.
Step 2
Whisk the yolks with the sugar and a pinch of salt until pale yellow.
Step 3
Cut the vanilla bean in half. Carefully scrape out the vanilla seeds with the sharp tip of a knife.
Step 4
Gently crush the cardamom pod with the side of the knife.
Step 5
Combine the slightly swollen tapioca and the remaining milk in a heavy-bottomed pot. Stir in the whipped egg mixture. Add the cardamom, vanilla seeds, and the vanilla pod.
Step 6
Place the pot over medium heat and bring the mixture to a boil while stirring constantly for about 15 minutes. Reduce the heat to low and cook for another 20 minutes. This time may vary depending on the size of the tapioca: if the pearls are small, they will cook faster; if large, correspondingly slower. The tapioca is ready when its pearls swell and become translucent. Remember to stir the tapioca constantly to prevent burning. After the time has elapsed, remove the pot from the heat and let it cool. Remove the vanilla pod for future use.
Step 7
Serve the tapioca either warm or cold, by distributing it into dessert cups, cooling it in the refrigerator, and serving as a dessert.
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