When I tried the recipe for Tapioca Pudding I found here my daughters and I enjoyed it very much. I decided to call mine ‘Caramel Tapioca Pudding’ because due to cooking it for a fairly indeterminate time instead of the 2-5 hours suggested the sugar and milk caramelized which was divine, and very very rich.
In a second attempt at the recipe I cut back the sugar, and I still loved it, but my daughter missed all that richness. I also had bad reviews from the 5 year old niece and the 9 yo nephew, but as they had to be scowled into taking a taste at all and insisted that anything made from slimey-ness wasn’t fit to be eaten, they don’t count.
In order to glorify my kitchen and help simplify cooking for me (the visual thinker) I decided to illustrate the recipe to adorn my wall.
Thanks Stephanie O’Dea this is a jewel.