DECADENT TAPIOCA PUDDING
A quick and easy microwave dish that tastes like you spent hours whipping it up. This is my stepped up version with more flavor than the bland recipe on the box. Tapioca is my favorite comfort food, but hubby and I have an ongoing disagreement about whether it should be served chilled - I like it slightly warm, hubby likes it chilled. Unfortunately, it sometimes disappears before it's chilled enough for his liking...shh, don't tell him!
Provided by puppitypup
Categories Dessert
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix sugar, tapioca, milk, egg and salt in large bowl. Let stand 5 minutes. (Use a bowl where your ingredients only come up half way so there's room to boil without boiling over.).
- Cook at full power, stirring every 2-3 minutes until mixture comes to a full boil. Should take about 10 to 12 minutes.
- Stir in vanilla and cool. Pudding thickens as it cools.
- If desired, place plastic wrap on surface of pudding as it cools.
- NOTE: you can make this on the stovetop if you prefer.
TAPIOCA PUDDING
This homemade Tapioca Pudding recipe is a creamy, classic dessert that is easy to make and naturally gluten-free! It is the perfect dessert to make ahead and one that the whole family loves!
Provided by Lauren Allen
Categories Dessert
Time 1h
Number Of Ingredients 7
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.
Nutrition Facts : Calories 405 kcal, Carbohydrate 53 g, Protein 10 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 139 mg, Sodium 285 mg, Sugar 36 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
CLASSIC TAPIOCA PUDDING
A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.
Provided by Nicole
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 33 g, Cholesterol 74.2 mg, Fat 5.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 22.3 g
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HOMEMADE TAPIOCA PUDDING RECIPE - PINCH MY SALT
From pinchmysalt.com
4.3/5 (16)Total Time 3 hrsCategory DessertsCalories 207 per serving
- In a medium-sized heavy saucepan, whisk together milk, egg yolks, sugar and salt. Cut vanilla bean in half lengthwise and, using the tip of a small knife, scrape seeds from the middle of the bean into the pot. Whisk vanilla bean seeds into the mixture then add the bean pod halves. (If you are using vanilla extract instead of a vanilla bean, it will be stirred in after the pudding has cooked.) Add tapioca then bring the mixture to a simmer over medium heat, stirring slowly but constantly with a wooden spoon. The pudding will start to thicken immediately - this is fine. Turn heat to low and continue to simmer, stirring slowly and constantly, for another 20 to 30 minutes or until the tapioca is completely translucent - the time will vary depending on the size of your tapioca.
- Remove pudding from heat and stir in lemon zest (and vanilla extract if using instead of vanilla bean). Cover and let cool to lukewarm. In a separate bowl, beat cream (make sure it's cold) with an electric mixer until it holds soft peaks. Stir cooled tapioca, then gently fold in the whipped cream until thoroughly combined. Scrape pudding into a serving bowl (or individual bowls) and serve immediately or cover with plastic wrap (pressing the wrap onto the surface of the pudding will prevent a skin from forming) and chill until ready to serve.
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