Guava Tapioca Pudding

Source: The Spruce Eats

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 4

Total time: 30 minutes

INGREDIENTS

• 2 ½ cups guava nectar
• ⅓ cup sugar
• ¼ tsp salt
• ¼ tsp cinnamon
• ⅛ tsp nutmeg
• ¼ cup quick-cooking tapioca 
• ½ cup water
• 2 tsp vanilla, divided
• ½ cup whole milk
• ½ cup whipping cream
• 3 Tbs sugar
• 3 large egg yolks

DIRECTIONS

• Bring the guava nectar and sugar to a boil in a medium saucepan.
• Add the salt, cinnamon, and nutmeg. 
• In a small bowl, stir together the tapioca and water. 
• Slowly stir the tapioca into the guava mixture. 
• Bring to a boil again and cook, stirring frequently, until the tapioca grains are clear, 10 to 15 minutes.
• Remove from heat and stir in 1 tsp vanilla. Let it cool completely while making the vanilla cream.
• In another medium saucepan, stir together the milk and cream. Add 1 tsp vanilla and bring to a simmer. Then remove from heat. 
• In a medium bowl, whisk together the sugar and egg yolks. 
• Gradually add the milk mixture to the egg yolk mixture, whisking constantly. 
• Pour the mixture back into the saucepan and whisk over low heat until the custard thickens, about 5 minutes. Make sure it doesn’t boil, or it will curdle! 
• Keep the pudding and cream in airtight containers and refrigerate until ready to eat.
• Spoon the pudding into bowls and top with the vanilla cream!