For all of you readers who do not know what anosmia is,it is the condition of not being able to smell.If one cannot smell, we cannot sense danger that everyone else can, and 95% of taste is gone, as smelling is a valuable facet to tasting. I have more posts to educate those who have anosmia as well as those who know people like us along with help the culinary arts field, as texture is underrated; however for anosmics it is largely the highlight of any dish along with sensations (cool mint, hot salsa…)
Wednesday was National Tapioca Day, so I ventured and cooked and chilled my own from an altered recipe along with adding pomegranate seeds to the top of every dish served.
3 cups whole milk (I used almond milk)
1/2 cup quick-cooking tapioca (I used rice flour)
1/2 cup white sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon vanilla extract
Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon.
Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
Sweet – Custard
Sour – Pomegranate Seeds
Creamy – Custard
Crunchy – Pomegranate Seeds
Gush of Juice – Pomegranate Seeds