Tapioca Pearl 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.

LARGE PEARL TAPIOCA PUDDING (AKA EYEBALL PUDDING)

Steps:

• Bring milk to a boil in a double boiler over simmering water.
• Add salt and tapioca to milk.
• Stirring constantly, cook tapioca in double boiler for 1 hour or until tapioca is clear and milk is thickened.
• Beat egg whites with 1/2 cup sugar until firm peaks, set aside.
• Beat yolks with remaining 1/2 cup sugar.
• Temper yolks with some of the hot custard.
• Stir tempered yolks into hot custard, cook over double boiler an additional 15 minutes.
• Stir in vanilla.
• Remove from heat and gently fold in egg whites.
• Pour tapioca into a serving bowl, cover and chill.

PEACH TAPIOCA PUDDING

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.

PEARL TAPIOCA PUDDING

Steps:

• In crock-pot combine tapioca (large round kind, no substitutes) and water and soak overnight. Add brown sugar and salt; cover and cook for 12 hours on low.
• Stir gently once in a while. Chill.
• Add walnuts and vanilla.
• Pour in a deep glass dish and cover with sweetened whipped cream.
• This is easy to do in crock-pot and takes no watching.
• Serves 8.
• Recipe may be doubled.
• Variation: Add the juice from 1 can crushed pineapple to the water to make 3 cups.
• Fold in the pineapple before cooling.
• Just before serving, you may wish to add fresh chopped peanuts.