I passed by this in the grocery aisle.
And then turned around a put a box in my cart.
Chalk it up to childhood memories of Mom
and her love of this dessert.
Tonight's dessert is a flash back to the past kinda night,
plus there is a chill in the rainy spring air and
warm tapioca pudding just warms me from the inside out.
So into the pan with 1/3 cup sugar, 3 tablespoons Minute tapioca, 2 and 3/4 cups milk, 1 beaten egg.
Stir, let sit 5 minutes. Cook on medium heat until mixture comes to full boil. Remove from heat and stir in 1 teaspoon vanilla. Pour in bowl to cool.
Cover with plastic wrap while cooling to prevent skin from forming on top.
While the Tapioca Pudding is cooling time to add a topping of fresh blueberries. A handful or two of blueberries, 1/4 cup water and 1/8 cup sugar. Simmer till berries are tender and sauce is thickened from reducing. Remove from heat. Cool for top of Tapioca Pudding garnish.
Mmmm...thanks for the introduction to this creamy concoction Mom.