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.