Caramel Tapioca Pudding Recipe 385 Recipes

TAPIOCA PUDDING

Steps:

• Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often, until mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes.
• Add the eggs to a bowl and whisk to combine.
• Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. (This helps temper the eggs and bring them to a warm temperature without "scrambling" them.)
• Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.
• Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow it to cool before serving. Serve either warm or chilled.

CARAMEL TAPIOCA PUDDING RECIPE - (3.8/5)

Steps:

• In a saucepan, combine the tapioca and milk. Set aside for 5 minutes. Add the brown sugar, salt and egg yolks, mix well. Cook on low heat; stirring often, for 15 to 20 minutes, until the mixture begins to bubble and thicken. The tiny pearls of tapioca will become more visible as the cook. Remove from the heat and stir in the butter until it melts. Add the vanilla. The pudding will continue to thicken as it cools. Pour equal amounts into 4 serving cups. Chill for about an hour until cold.

HOMEMADE TAPIOCA PUDDING WITH CARAMEL

Steps:

• Place the tapioca pearls into a colander and rinse them in cold water. Place the pearls into a large mixing bowl.
• For the best results, soak tapioca pearls overnight in a bowl of water. Be sure to cover the bowl with plastic wrap.
• Drain the pearls.
• Use a double broiler, or two different-sized saucepans like I did in the photo above.
• Add milk, caramel, vanilla, and salt to double broiler and heat them on low heat until the mixture is warm.
• Add tapioca pearls and turn the heat up to medium-low until tiny bubbles appear.
• Do not let the mixture to a full boil. Turn the heat back to low once you see the tiny bubbles.
• In a small bowl, add egg yolks and sugar.
• Mix well. Now you need to temper the egg yolks. Separate the eggs, putting the yolks into a small bowl
• Use a large spoon to scoop up a bit of the hot tapioca mixture.
• Add the tapioca mixture very slowly to the egg and sugar mixture while whisking quickly to blend it.
• Add a little more tapioca mixture and repeat twice more. Now you can mix the egg yolk mixture into the pudding.
• Pour egg mixture into tapioca mixture and whisk quickly to blend it all in.
• Cook on low, uncovered for 15 minutes. Be sure to use a wire whisk to stir the mixture frequently.
• Serve warm or cold.

TAPIOCA PUDDING RECIPE

Steps:

• Cook the tapioca in the milk and salt on medium heat until simmering. Then lower the heat to a minimum and start adding sugar gradually and intermittently until the tapioca pearls have increased in size.
• Break the eggs into a heatproof bowl. Temper the eggs by taking some of the hot tapioca mixture and adding it to the eggs while whisking constantly. Drizzle the tempered eggs into the tapioca mixture while on low heat until thickened. It should not boil.
• Let your tapioca pudding cool until room temperature. Add vanilla and stir. You may choose to heat it up to serve warm, or refrigerate in individual serving dishes and serve cold.

BAKED TAPIOCA PUDDING WITH CINNAMON SUGAR BRûLéE

Steps:

• Heat oven to 300 degrees
• In a medium saucepan, bring the milk, cream and cinnamon stick to a simmer. Whisk in the tapioca. Simmer until the pearls are completely tender, about 20 minutes.
• In a large bowl, whisk together the egg yolks, granulated sugar and salt. Whisking constantly, pour in a third of the tapioca mixture. Whisk yolk mixture into the pot of tapioca; simmer over medium-low heat, stirring constantly with a heat-proof spatula, until thick enough to coat the back of a spoon, about 5 minutes.
• Transfer pudding to a buttered 1.5-quart gratin dish. Sprinkle the top with Demerara sugar and cinnamon. Bake, uncovered, until the pudding is firm around the edges and jiggly in the center, about 30 minutes. Put under the broiler until top is bubbling and golden, 3 to 5 minutes. (Watch carefully to make sure it doesn't burn.) Eat warm, or chill and serve cold, removing the cinnamon stick while serving.