Peppermint Tapioca Pudding

Oxmoor House
12 servings


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3 eggs, separated
4 cups milk
1 cup crushed peppermint candy
1/2 cup sugar
1/2 cup instant tapioca
1/2 teaspoon salt
Additional crushed peppermint candy


Combine egg yolks and next 5 ingredients in top of a double boiler; beat well. Cook over boiling water, stirring frequently, 20 minutes or until mixture is thickened; let cool completely.

Beat egg whites (at room temperature) until soft peaks form. Fold into tapioca mixture. Cover; chill several hours or overnight.

Spoon a heaping 1/2 cupful of peppermint tapioca into each of twelve 5-ounce parfait glasses. Top each with 3 tablespoons Whipped Cream -Chocolate Sauce. Sprinkle crushed peppermint candy over each pudding.

Created date

February 2010