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
FLUFFY TAPIOCA CREAM
Discover Fluffy Tapioca Cream, infused with egg yolk and flavored with vanilla. Serve Fluffy Tapioca Cream either warm or cold for a luscious dessert.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine tapioca, milk, egg yolk and 3 Tbsp. sugar in medium saucepan. Let stand 5 min.
- Meanwhile, beat egg white in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until soft peaks form.
- Bring to full boil on medium heat, stirring constantly. Remove from heat. Quickly stir egg white mixture into hot tapioca in saucepan until well blended. Stir in vanilla. Cool 20 min. Stir before serving.
Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
CREAMY TAPIOCA PUDDING
This is in response to a post on the boards. It is our favorite Tapioca Pudding. It is time consuming, so DH doesn't get it very often...and when he does, it doesn't last long at all. In fact, if it's been a really long time, he'll eat it himself in one sitting...thank goodness the Chef has the opportunity to "taste test"! ;-)) Prep time does not include soaking pearls overnight.
Provided by Cindy Lynn
Categories Dessert
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, soak tapioca in 2 cups of room temperature water overnight.
- Drain water.
- In double boiler, heat milk just until no longer cold.
- Add salt and tapioca.
- Continue heating until small bubbles appear at sides of pan.
- Cover, turn heat to very low and cook for one hour.
- Make sure that milk mixture does not simmer or boil.
- Separate egg whites from yolks.
- Beat egg yolks and sugar toether until light yellow in color.
- Add a little of the hot mixture to the egg yolks and blend thoroughly.
- Then add the egg yolk mixture to the hot milk mixture, stirring constantly.
- Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes.
- Beat egg whites until stiff.
- Slowly fold the hot tapioca mixture into the egg whites.
- Stir in vanilla.
- Serve warm or chilled.
TAPIOCA CREAM CHEESE PUDDING
I whipped this recipe together the other day when I finally got tired of buying ready-made tapioca pudding! Maybe one day I'll actually try it from scratch (if only I can find a really good outlet for scratch)! Pudding servings are usually set at 1/2 cup, but mine are considerably larger than that! This pudding is thick enough that I have even used it as a nice filling for a 3-layer cake!
Provided by Sydney Mike
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a large sauce pan stir together the milk & pudding mix, then cook over a medium to medium-high heat, stirring constantly, for about 25 minutes, or until the mixture comes to a full boil.
- Remove from heat & let cool 5 minutes, then stir well.
- Let cool another 5 minutes & again stir well.
- Let cool another 5 minutes & stir in the cheese.
- Pour into a bowl, cover the surface of the pudding with plastic wrap & let set for about an hour.
- If the chocolate chips are to be included, quickly stir them in, then again cover the pudding with plastic wrap & let it cool completely ~ OR enjoy it slightly warm!
TAPIOCA CREAM
Make and share this Tapioca Cream recipe from Food.com.
Provided by Duckie067
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Beat the egg white until stiff.
- Add the tapioca to the milk in a double boiler.
- Cook until tapioca is transparent, stirring frequently.
- Add half the sugar to the milk and half to the egg yolk, lightly beaten.
- Add salt to the egg mixture.
- Pour hot mixture slowly over the egg mixture.
- Return to the double boiler and cook until thickened, stirring constantly.
- Fold in the stiffly beaten egg white.
- Serve very cold.
Nutrition Facts : Calories 171.9, Fat 3.5, SaturatedFat 1.8, Cholesterol 61.4, Sodium 255.6, Carbohydrate 32.1, Sugar 25.4, Protein 3.6
MOCHA TAPIOCA PUDDING
Make and share this Mocha Tapioca Pudding recipe from Food.com.
Provided by Mercy
Categories Dessert
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the sugar, tapioca and salt in a saucepan; stir in the milk and egg.
- Let stand 5 minutes.
- Add chocolate and coffee granules.
- Cook over medium heat, while stirring, until the mixture comes to a full boil and chocolate is well blended (about 15 minutes).
- Remove from heat and stir in the vanilla extract.
- Cool for 20 minutes; stir.
- Chill until ready to serve.
- Serve with whipped cream.
Nutrition Facts : Calories 228.4, Fat 8.4, SaturatedFat 5, Cholesterol 42.1, Sodium 101.8, Carbohydrate 35.8, Fiber 1.2, Sugar 25.3, Protein 5.4
TAPIOCA PUDDING
This makes a wonderfully thick tapioca pudding with lots of tapioca in it. It's almost like a tapioca cream. To my way of thinking this makes just enough for one, but if you want to double it to share, use the entire egg rather than 2 yolks.
Provided by Vyrianna
Categories Dessert
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, combine the milk, sugar, tapioca, and egg; let stand 5 minutes.
- Cook and stir over medium heat until mixture comes to a full boil.
- Remove from heat; stir in vanilla.
- Spoon or pour into serving dishes, and allow to cool at least 5 minutes.
- May be cooled longer and/or in the refrigerator. May be served warm or cold. (I like warm my husband prefers chilled.).
Nutrition Facts : Calories 408.6, Fat 13, SaturatedFat 7, Cholesterol 200.2, Sodium 256.2, Carbohydrate 62.8, Fiber 0.1, Sugar 43, Protein 10.5
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