I prepared a double batch of this pudding and it was pretty good. When it was warm, the texture was like scrambled eggs. I believe that adding the eggs later in the process and also tempering them will make it better next time. When it was cold, it hardened so that you could cut it with a knife and serve it by the slab. However, it no longer had a scrambled eggs texture. I added some vanilla at the end which was nice. The flavor is good overall, but I would also use less sugar next time. The tapioca pearls don't stand out from the pudding and the pudding isn't creamy in texture. These are the two main reasons I like tapioca pudding. Regardless, I would try it again with the suggestions mentioned above. Some reviewers indicated that they would rather just make it the old fashioned way standing over the stove for 30 minutes. If I want it to be perfect, I would also do this. However, I was cooking up a week's worth of meals this evening and the ease of simply checking on the pudding for a few seconds every half hour made it possible for me to make it in the first place. Although it requires this periodic babysitting, it's better than strictly spending 30 minutes on pudding alone. It's a pretty good recipe overall if you just want pudding and aren't terribly picky. I do believe that with the proper modifications it could be very good.
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I prepared a double batch of this pudding and it was pretty good. When it was warm, the...