Last night I made tapioca pudding using this
recipe:
http://www.barryfarm.com/nutri_info/...ocapearls.html,
It has been in the refrigerator since last night,
and it has not even started to set yet. I looked
around in what I had and the best I things I could
find in what I had to use as a double boiler was a
3 quart (I think) saucepan and a pyrex (not metal)
bowl.

The only thing I can figure is that since it takes
pyrex much longer to heat up than metal (I think),
I would have to cook it much longer than the 10
minutes that the recipe specifies.

I will try and find a metal bowl of the
appropriate size if necessary, but I would like to
get the pyrex bowl working if I could.

I usually make instant tapioca because of the
difficulty of finding the pearl tapioca, but I
like the pearl tapioca better than the instant. At
least out here it is not sold in the regular
grocery stores and I finally found it in aa
oriental grocery store, and thought I would try
making it.

Also, the recipe does not specify, but would it be
better to wait until the mixture that you cook
(tapioca, sugar, egg yolks, etc) cools and starts
to thicken before folding in the eggwhites so they
eo not "melt" because of the hot mixture. The
recipe does not specify to do that, but I just was
wondering if it might be better.

I was also wondering if anyone has ever tried
brown sugar, or even molasses, instead of the
regular sugar. Don't worry, I won't try variations
until I get the regular recipe working, though.

Brian Christiansen