Its getting colder outside, and today my kids wanted Rice Porridge sprinkled with cinnamon-sugar and topped with a big spoonful of butter in the middle, to warm themselves up with.
But I didn’t have the rice to use and instead I decided to introduce them to a childhood favorite; Tapioca Porridge!
– just adjusted with a touch of Lemon and Vanilla – because I’m still in my lemon-mood!
I almost grew up on Tapioca! Or kind of… But I definitely ate a lot of Tapioca porridge and puddings, in all kinds of disguise when I was staying overnights at both of my grandparents homes – and I loved it!
So get ready to be introduced to this new version of Tapioca Porridge – now with with touch of Lemon and Vanilla!
Tapioca Porridge with Lemon and Vanilla
Ingredients: (about 6 servings)
1/2 cup of small tapioca pearls
2.5 cup of milk
a pinch of salt
beans from one vanilla pod (or 1 teaspoon of Vanilla Bean Paste)
zest from one lemon
1/2 cup sugar
2 egg yolks
1/2 cup heavy whipping cream (you can leave this part out)
In a saucepan, whisk together milk, tapioca and salt while slowly heating up.
Scrape out the vanilla beans from the vanilla pod, and add both the beans and the empty pods to the milk.
Add the finely grated lemon zest too.
Make sure to stir constantly – but slowly, until the tapioca pearls become completely translucent – about 20-30 minutes.
Remove empty vanilla pods.
In another bowl mix sugar and egg yolk until fluffy and white.
Add a spoonful of the tapioca mix at a time, to the egg/sugar mass and stir.
Repeat until everything is mixed.