Eggnog Tapioca Pudding
Eggnog and rum-flavored tapioca pudding for the holidays.
1/3 cup granulated sugar
3 tablespoons tapioca
3 cups milk
1 large egg, well beaten
1/2 teaspoon rum extract
1/8 teaspoon ground nutmeg
Additional ground nutmeg for garnish
- In a medium saucepan, mix together sugar, tapioca, milk and egg. Let stand 5 minutes.
- Cook on medium heat until mixture comes to full boil, stirring constantly. (Pudding thickens as it cools.)
- Remove from heat. Stir in rum extract and nutmeg. Cool 20 minutes; stir.
- Serve warm or chilled garnished with a sprinkling of nutmeg.
Makes 6 servings.