Caramelised Tapioca Pudding Recipes

CLASSIC TAPIOCA PUDDING

Steps:

• 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.

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.

CARAMELISED TAPIOCA PUDDING

Steps:

• Combine pudding ingredients and stir to mix well.
• Pour mixture into foil lined 20cm pan and bake in preheated oven 160 Degrees C for 35 - 40 minutes.
• Top pudding with either Topping 1 or Topping 2.
• For topping 1: Mix condensed milk and flour in pot stirring continuously until mixture is thick.
• Lower heat and qucickly whisk in the egg yolk.
• Cook for two more minutes before pouring over pudding.
• Grill over high heat to brown top for 2 minutes.
• For Topping 2, mix togtether ingredients. Pour mixture over pudding and bake for another 25 minutes.