INGREDIENTS

INSTRUCTIONS

soak tapioca in 2 cups cold water in refrigerator overnight. Drain and
place in a large sauce pan with cream and 2 cups water. Bring to a boil,
add sugar and vanilla slowly, stirring the whole time (it will get very
thick very fast and lump if you don't)   Beat eggs to a froth, add to
pudding mixture.  Simmer for 5 minutes (until eggs are set with the rest of
the pudding) Chill overnight, warm each serving (microwave works best) and
serve. This is a very rich pudding. Most people will not want very much,
however they will savor each bite! If you do not chill the pudding
overnight you are missing the chance to taste the best vanilla pudding you
have ever allowed you pallet to enjoy. The vanilla called for in the recipe
may be purchased through williams sonoma (direct or mail order) or may be
replaced with any GOOD real vanilla extract such as found in many fine
cooking stores. I have tried it with "american" vanilla extracts but keep
returning to the madagascar.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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