Cinnamon-Vanilla Tapioca Pudding

A few notes: most people prefer tapioca cold, but I like to have mine warm, straight out of the pan. It’s good either way. Also, this recipe contains raw egg whites, which are only heated slightly during the cooking process. Personally, I’ve eaten enough cookie dough in my life to be OK with raw egg, but if this makes you uncomfortable, you could replace the egg whites with half a cup of heavy cream, whipped, and then folded into the pudding in place of the egg. Enjoy!

Cinnamon-Vanilla Tapioca Pudding

• 1/2 c. large pearl tapioca
• 3 c. whole milk
• 1/4 tsp. salt
• 3 whole cinnamon sticks
• 2 egg yolks
• 2 egg whites (or 1/2 c. whipping cream, see note above)
• 1/2 c. + 3 TBS sugar
• 2 tsp. vanilla extract

1. Soak tapioca pearls in 2 cups cold water for at least 2 hours.  Drain, but do not rinse.
2. Bring milk, salt, and cinnamon sticks to a gentle boil in a medium, heavy bottomed sauce pan.  Reduce heat and add tapioca pearls.  Cook, stirring constantly, over medium heat until tapioca pearls are translucent and milk has thickened into a custard.  This may take anywhere from half an hour to an hour, depending on the type of tapioca you are using.
3. Separate eggs.  In a medium bowl, whisk together yolks and 1/2 cup of sugar.
4. In a different, medium bowl, whisk whites until beginning to stiffen.  Add remaining 3 tablespoons of sugar 1 tablespoon at a time, whisking in between additions.  Beat whites until fairly stiff.
5. Temper egg yolks: when tapioca has thickened, slowly pour a thin stream of custard into egg yolks, whisking yolks vigorously at the same time.  Continuing pouring custard and whisking until you have poured about a cup of custard into yolks.  Then, still whisking, pour the yolks and custard back into the main custard pot.  Continue to cook pudding for about ten minutes, stirring frequently.
6. When pudding is done cooking, remove from heat and stir in vanilla.  Then, gently fold in egg whites until fully incorporated.  Pour into serving dish and refrigerate until serving time.  Garnish with cinnamon and turbinado sugar.