by Carol C » Fri Mar 18, 2011 7:07 pm
Know this is pretty mundane, but I have loved tapioca pudding (the recipe on the red box with the egg white beaten separately) my entire life and probably have made it a thousand times. The last 4-5 times I have made it, it has separated into a gelatinous mass below and a runny goo on the top. I cannot figure out what I am doing differently or wrong--cooking the custard too long, not long enough??? Yesterday, with a fresh box of tapioca, I followed the timing and directions explicitly and it still came out an inedible mess! It is a favorite of our grandchildren ( I'm losing credibility fast!) so does anyone have any suggestions or tips to get me back in the groove. Thanks.
