Top | Puddings, Custards, and Other Dairy Desserts
(recipe, Caroline Cummins)
A children's classic, this soft dessert can be flavored in a variety of different ways. You can use any kind of milk, but whole milk tastes best.
If you like, serve the pudding topped with fresh soft fruit, such as berries, bananas, or peaches. A bit of freshly grated nutmeg and/or chopped nuts is also nice. For adults, try stirring in a slug of brandy at the end before pouring the pudding into bowls. For an Indian-flavored dessert, replace the vanilla bean with 8 green cardamom pods. Serve with freshly chopped pistachio nuts on top. For a tropical treat, use 1 cup milk and 1 cup coconut milk. Add shredded coconut and mango chunks if desired. You can use instant tapioca instead of regular tapioca; just omit the water-soaking stage. For fluffier pudding, separate the egg. Cook the yolk along with the rest of the pudding. While the pudding cools slightly, whip the egg white (add a pinch of salt to help it firm up) until soft peaks form. Fold the cooked pudding into the whipped egg white.