This is not really a super sweet Dessert, but it is so nice and fluffy like the Clouds. Serve with a little spoonful of Raspberry, Strawberry or Blueberry jam, or even your favorite fresh fruit.
You can add more Sugar to the Recipe, but we always had it with a teaspoon of homemade Strawberry Jam. Dad got to have homemade Raspberry ?, and we loved it warm. It makes quite a bit so I often cut it in half…it doesn’t hurt to use 2 eggs instead of 1 1/2.
Note : The hot Pudding pasteurizes the Egg Whites.
3 Egg Whites.
3 Egg Yolks
1/2 c granulated Sugar. (Or 1/4 Monkfruit/ Erythritol Blend)
1/2 c Minute Tapioca. (Or 1/2 c dry small Pearl tapioca soaked overnight.)
4 cups Whole Milk (sometimes I put some evaporated milk in with it).
1/4 tsp Salt.
2 tsp Real Vanilla.
Separate Egg Yolks from Whites and reserve the Whites in medium Bowl.
Beat Yolks until the color of a Lemon Rind, add 1/4 c Milk, add the Sugar and Salt, stir and add the rest of the Milk.
Bring to a boil and boil for 3 min stirring constantly . Cover and turn burner off, let stand on the hot burner.
Beat Egg Whites quickly until they stand up stiff and are almost dry. Pour hot Pudding slowly over Egg Whites as you fold them in. Let stand for 20 minutes and then fold in gently again. Starting the spoon from the bottom of the Bowl as sometimes the Tapioca starts to seperate from the Egg Whites. Do not over mix at anytime. Let cool. Place in Refrigerator if desired or if you have any left over. May be eaten cold or warm, as desired. serve with a dollop of jam or Whipped Cream. …or pour a little Cream on it.
************************************************************
For the Instant Pot Version
This has been modified.
2 Eggs separated
1/4 c Sugar or Monkfruit/Erythritol Blend.
1/4 c Minute Tapioca. (Or 1/4 c Pearl Tapioca soaked overnight ).
1 1/2 c Heavy Cream.
1/2 c whole Milk (save out and heat up till bubbly, separately when pudding is done)
1/8 tsp Salt.
1 tsp Real Vanilla
Use part Heavy Cream and Milk but save the 1/2 c Milk out until after the Pudding is cooked.
Add recommended amount of water in the bottom of the liner Pot, add trivet. Then, EXCEPT for the Milk, add all other ingredients into a stainless steel Bowl and stir really well. Let the mixture set for 5 min to get a start on the Tapioca swelling. Put the Bowl onto the trivet and close the pot up. Turn the time to 10 min and allow for 10 min NPR. Use this time to heat the Milk in a microwave or sauce Pan. Heat til bubbly but not boiling.
QR the rest of the pressure out of the Pot. Open the lid, pour the Hot Milk into the Pudding mixture and using a whisk, carefully push the tip of it into the Tapioca on the bottom of the bowl to loosen it up because it will have settled. Gently stir it all into the Milk and Cream….it will thicken as it is stirred in.
The Pudding can be dished up into Bowls and refrigerated at this point, OR you can finish it up by beating the room temp Egg Whites to stiff Peaks and then pour the Pudding, a little at a time over the beaten Whites.
Serve into individual bowls or refrigerate in the Bowl.
It happens this fast! 2-3 min. Use room temp egg whites.
