American Firehouse Cuisine: Tapioca Pudding

FDNY Firefighter Joseph Bonanno’s latest edition of American Firehouse Cuisine brings you one of his favorites: Tapioca!

In each episode, the veteran firefighter, three-time cookbook author, and accomplished chef shares recipes and cooking tips and techniques presented in a nostalgic replica New York City Firehouse kitchen, complete with a fire pole entrance for host and guests!

Ingredients:

  • 1/3 cup sugar
  • 3 tablespoons minute tapioca
  • 2 3/4 cups milk
  • 1 egg, beaten
  • 1 teaspoon vanilla extract

Directions:

  • Mix the sugar, tapioca, milk, and egg in a saucepan and let it sit for 5 minutes.
  • Cook on medium heat, stirring constantly, until the mixture comes to a full boil (the pudding thickens as it cools).
  • Remove from heat and stir in the vanilla.
  • Let it cool for 20 minutes, then give it a good stir.
  • Serve warm or chilled. You can store any leftover pudding in the refrigerator.

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