It's heavenly, particularly presented with layers of new berries. I adore a decent hand crafted chocolate pudding likewise (I particularly love to add cleaved Oreos to chocolate pudding! YUM!). My mother regularly made this Baked Custard Style Rice Pudding formula when I was pretty much nothing and it's astounding.
At the point when a large portion of us hear the term custard, we likely think about the little round and chewy pearls that are found in the prominent pudding or air pocket tea. Be that as it may, what precisely is custard? Custard is a dull substance that has been removed from a cassava root. Cassava is a root vegetable that is frequently used to make a without gluten flour or made into little pearls that we call custard.
Simple, smooth and velvety hand crafted dessert is made with only 5 straightforward fixings.
- 2 3/4 cups 2% milk (or whole milk)
- 1 large egg
- 1/3 cup granulated sugar
- 3 Tablespoons minute/instant tapioca
- 1 teaspoon vanilla extract
Instructions
- Add the milk and egg to a medium saucepan and whisk well to combine.
- Stir in sugar and tapioca and let sit for 5 minutes.
- Turn heat to medium and bring mixture to a bubbling, full boil (stirring constantly, being careful not to let it burn!).
- Remove from heat. Stir in vanilla.
- Place a piece of plastic wrap directly on the surface of the pudding and cool for 15-20 minutes. Serve warm or cold.
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