Cardamom and almond extract give tapioca pudding a slight twist, but this is still comfort food at its best.
1 cup Frontier Medium-Sized Tapioca Pearls
, soaked in water for 2 hours and drained
4 cups milk
3/4 cup honey
1/8 teaspoon Frontier Sea Salt
2 eggs, beaten
1 teaspoon Frontier Organic Almond Extract
1/2 teaspoon Frontier Organic Cardamom
1. Combine tapioca pearls, milk, honey, and salt in a saucepan and cook over medium heat, stirring constantly until the pearls become clear, about 10 to 15 minutes. (Don't overcook or the pudding will become gummy.)
2. Remove pan from heat. While stirring, add about a cup of the hot pudding to the beaten eggs in a small bowl. Slowly pour the egg mixture into the saucepan, stirring until well mixed. Add the almond extract and cardamom. Stir well.
3. Let cool, then spoon into serving cups. Refrigerate until ready to serve (consistency thickens even further if left overnight in the refrigerator).