On Thursday, December 7, 2017 at 1:59:06 PM UTC-5, lenona wrote:

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> Just letting everyone know that I tried it again. I let the tapioca soak in the milk overnight (the kitchen was at 55 F or so) and cooked it in the morning, with egg. Worked reasonably well, with extra cooking time. Maybe sometime I'll try an eggless recipe.
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And I tried it again last night - but I doubled the recipe, so that came to over 6 cups. It took about 75 minutes - remember, I was using a double boiler. Yes, tapioca thickens as it cools, but I didn't want to take any chances. It chilled in the fridge, and this morning, it was still easy enough to pour, but overall, thick enough - unless you prefer the type you have to scoop!

While it was cooking (with a lid), I was stirring it every 10-15 minutes. I wonder if it would have been different had I stirred it every 20 minutes....


Lenona.