Ingredients for Peachy Tapioca Pudding
- 2 large eggs
- ½ cup granulated sugar
- Quick Cooking Tapioca
- ¼ teaspoon salt
- 3 cups whole milk
- Vanilla Extract
- Peaches In Juice
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How to Make Peachy Tapioca Pudding
- In a 2-quart saucepan, whisk together 2 large eggs, ½ cup granulated sugar, ½ cup quick-cooking tapioca, ¼ teaspoon salt, and 3 cups whole milk until well combined.
- Let the mixture stand for 5 minutes to allow the tapioca to soften.
- Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil and has thickened, about 6-8 minutes. Make sure to scrape the bottom of the pan to prevent sticking.
- Remove from heat and stir in 1 teaspoon pure vanilla extract.
- Pour the pudding into a bowl, cover with plastic wrap pressed directly onto the surface (to prevent a skin from forming), and refrigerate until completely cool.
- Gently fold in 2 cups of peeled and sliced fresh peaches.
- Chill for at least 2 hours before serving for optimal flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
127g
Fat
21g
Carbs
14g
