Bring 4 cups milk, 1/2 cup large pearl tapioca, 1/4 t kosher salt, and seeds of one vanilla bean to a boil in a 4qt saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring, until tapioca is tender, about 25-30 min. Whisk together 1 c heavy cream, 3/4 c sugar, and 4 egg yolks in a medium bowl. Whisking constantly, add yolk mixture to tapioca. Cook, stirring, until mixture thickens and just begins to boil, about 8-10 min. Remove from heat and transfer to a large bowl, let cool to room temp. Meanwhile, whisk 4 egg whites until frothy. While whisking, sprinkle in 1/4 c sugar and whip to stiff peaks. Fold meringue into room-temp pudding. Jar and chill. Or, if serving within a few hours, chill in individual servings. To serve, sprinkle with ground cinnamon to taste.
Substitution Confessions: We only had almond milk on hand, but I will definitely use regular milk next time - while delicious, it didn't turn out as thick as I hoped.
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| This is about 1/3 of the whole batch - the total recipe yields 8 servings |
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| I served the pudding in little glass cups with plenty of cinnamon :) |
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