Ingredients:
1/2 c tapioca pearls (i recommend getting them at an asian market, it's about a 1/3 of the price, and you'll have many sizes and colors to choose from)
2 1/2 c 2% milk (i think this is rich enough, but you can use heavier)
1/4 tsp salt
1/2 c white granulated sugar
2 eggs, beaten
1 tsp vanilla (use the real deal, it's worth it, next time I may use actual vanilla seeds)
fresh or frozen raspberries
sour cherry syrup
coarse granulated sugar (if you dont use if often, a couple of packets of Sugar In the Raw will work too)
1/2 c tapioca pearls (i recommend getting them at an asian market, it's about a 1/3 of the price, and you'll have many sizes and colors to choose from)
2 1/2 c 2% milk (i think this is rich enough, but you can use heavier)
1/4 tsp salt
1/2 c white granulated sugar
2 eggs, beaten
1 tsp vanilla (use the real deal, it's worth it, next time I may use actual vanilla seeds)
fresh or frozen raspberries
sour cherry syrup
coarse granulated sugar (if you dont use if often, a couple of packets of Sugar In the Raw will work too)
Directions:
Soak tapioca in 2 cups of water overnight in a 2 quart saucepan, overnight, in the fridge. Drain water. Add milk, salt, sugar and eggs. Mix well.
Cook on medium heat until thickened, about 20 minutes, you must stir constantly to avoid scorching the milk! Pearls will get translucent. Remove from heat and add vanilla. Let cool.
Layer fruit and pudding. I put the cherry syrup at the bottom of this very shallow dish, I recommend putting it on top if you are going to use something like a champagne flute, you don't want all that sweet syrup left for the end. Sprinkle a little coarse sugar on top for sparkle...if you have some fresh mint..a little green sprig would make a nice touch and constrast in color.
Soak tapioca in 2 cups of water overnight in a 2 quart saucepan, overnight, in the fridge. Drain water. Add milk, salt, sugar and eggs. Mix well.
Cook on medium heat until thickened, about 20 minutes, you must stir constantly to avoid scorching the milk! Pearls will get translucent. Remove from heat and add vanilla. Let cool.
Layer fruit and pudding. I put the cherry syrup at the bottom of this very shallow dish, I recommend putting it on top if you are going to use something like a champagne flute, you don't want all that sweet syrup left for the end. Sprinkle a little coarse sugar on top for sparkle...if you have some fresh mint..a little green sprig would make a nice touch and constrast in color.
