PEACH FLUMMERY
Quick-cooking tapioca turns canned peaches and sugar into a sweet, soft flummery pudding, an old-fashioned British dessert.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield Makes 4 servings.
Number Of Ingredients 4
Steps:
- Reserve several peach slices for garnish, if desired. Mash peaches in saucepan. Stir in sugar, tapioca and water. Let stand 5 minutes.
- Cook on medium heat, stirring constantly, until mixture comes to full boil. Pour into serving bowl or individual dessert dishes. Place plastic wrap on surface of dessert.
- Refrigerate 2 hours or until ready to serve. Garnish with reserved peach slices and fresh mint leaves, if desired.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
ROASTED PEACH TAPIOCA PUDDING RECIPE - (4.5/5)
Provided by kallen2302
Number Of Ingredients 10
Steps:
- Roasted Peaches Pre heat oven to 425 degrees with the rack in the middle. Toss peach halves with some lemon juice and coconut oil. Place in a baking dish in a single layer, bake about 25-30 minutes until softened and fragrant. Tapioca Pudding Soak small tapioca pearls in 1 cup of cool water for 1 hour. In a saucepan bring tapioca, coconut milk, salt and cinnamon to a boil. Reduce to a simmer for 8-10 minutes. Stir so your pudding does not stick to the bottom of the pan. Let pudding cool in the refrigerator until ready to use. It will thicken as it cools. Serve warm or cold with roasted peaches and vegan whipped cream. Notes Feel free to use large or small tapioca pearls for this recipe. I chose the small, but both are fabulous!
PEACH TAPIOCA PUDDING
Tapioca...love it! Peaches...my favorite fruit! Combine them and it becomes something divine! Beautiful and delicious for brunch or as a dessert.
Provided by Idaho Recipe Thief
Categories Dessert
Time P1DT20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For the tapioca:.
- Place the tapioca pearls in a container large enough to accommodate the soaking water as well; add enough water to cover the tapioca by about 3 inches. Refrigerate and soak overnight.
- Drain the tapioca, discarding the water.
- Whisk the tapioca together with the milk, salt, sugar and egg in a large saucepan. Place the pot over medium heat and cook for about 15 minutes, whisking constantly, to form a thickened pudding. Remove the pan from the heat and let sit for 15 minutes. Stir in the vanilla and almond extracts.
- Transfer to a large bowl; cover and refrigerate for about 2 hours, until fully set and chilled.
- For the filling:.
- Combine the peaches, sugar and 1/4 cup of the water in a large saucepan over medium heat. Cook for 8 to 10 minutes, stirring, until the fruit has softened to your liking.
- Mix together the remaining 2 Tbsp of water and the cornstarch, stirring until the cornstarch has dissolved. Add to the fruit and cook for 2 to 3 minutes or until the mixture thickens. Remove from the heat and stir in the vanilla and almond extracts. Taste, and add sugar as needed. Refrigerate until well chilled.
- To serve:.
- Line up small dessert cups or bowls. Distribute half of the tapioca pudding evenly among the bowls, then use about half of the peach filling to create a second layer in each of the portions. Use the remaining tapioca for a third layer, then top with the filling. Garnish with sliced almonds and serve immediately.
BAKED TAPIOCA PUDDING WITH CINNAMON SUGAR BRûLéE
This pudding offers you both the satisfying crack of using your spoon to break through a brûlée topping and the sensation of dipping that spoon into fluffy pudding. Tapioca generally isn't baked, but it is easier than cooking it on top of the stove. And once the pudding is in the oven you can leave it alone, as opposed to the stovetop method, which requires frequent stirring to prevent scorching. The use of pearl tapioca makes for a springy texture, and cinnamon in the topping adds a bit of spice.
Provided by Melissa Clark
Categories dessert
Time 1h10m
Yield 6 to 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 129 milligrams, Sugar 17 grams
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