Tapioca Pudding

I don't know about y'all, but my mama made tapioca pudding on a pretty regular basis when I was growing up.  It was Southern.  It was comfort food.  It was good warm or chilled.  On special occasions it was an acceptable breakfast food.  Mom made hers with a Jello mix.  Later, she put it in my brown-bag lunches in the form of Jello Snack Packs.  But then they either stopped making that variety, or it just wasn't available in our grocery.  I had to learn to make tapioca on my own!  And recently, I had a very strong hankering for this comfort food from my youth.  I did my research, and this is a combination of a few recipes I found.  It's quick, easy, has simple (inexpensive!) ingredients, and tastes just like I remember!  I hope you'll enjoy it as much as I did!

1/3 cup sugar

3 tablespoons Minute tapioca

2 3/4 cup milk (2%)

1 egg, beaten

1 teaspoon vanilla

ground cinnamon, to garnish

Thoroughly mix all ingredients in a saucepan.  Cook, on medium heat, stirring constantly, until mixture comes to a full boil.  Remove from heat.  

Cool 20 minutes and stir.  Divide into individual ramekins or dessert bowls.  Sprinkle with cinnamon.

Serve warm or chilled.  Store leftover pudding in refrigerator.

Serves 4.