TAPIOCA NEAR ME RECIPES

Steps:

• Place tapioca pearls in a bowl and fill with water. Swish the pearls around, drain, refill the bowl with water and allow the pearls to sit 8 hours or overnight.
• Drain the tapioca after the soak and set aside.
• In a large saucepan mix milk, salt, and 3/4 cup sugar. Bring to simmer over medium heat. Add the drained tapioca when the milk starts to bubble around the edges of the pan.
• Simmer 25 minutes or until tapioca pearls are mostly clear, stirring frequently to avoid sticking and scorching.
• In a small bowl, beat eggs with remaining 3/4 cup sugar.Temper the eggs by slowly adding and stirring some (about half) of the hot mixture into them.
• Add the tempered egg mixture back into the saucepan and stir well.Bring to a boil over medium heat and stir constantly for 2 minutes or until mixture is thick.
• Remove from heat and add vanilla.
• Transfer to a bowl, cover the surface with plastic wrap allowing it to rest directly on the surface of the pudding to prevent a "skin" from forming on the top.

Steps:

• In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
• Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
• Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you’d like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.