Tapioca Pudding With Glazed Plums Recipes

TAPIOCA PUDDING

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.

ITALIAN PLUM TART

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.

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.

TAPIOCA PUDDING WITH GLAZED PLUMS

Steps:

• In a medium saucepan, combine milk, sugar, tapioca, honey, egg, salt, vanilla bean, and seeds. Whisk to combine. Let stand, without stirring, 5 minutes. Place over medium heat and cook, stirring, until mixture comes to a boil.
• Transfer to a medium bowl, and cover with plastic wrap. Refrigerate until cool, stirring occasionally, 15 to 30 minutes. The pudding may be stored covered in the refrigerator for up to 1 day.
• To serve: Place a spoonful of plums and some syrup in the bottom of four parfait glasses. Remove vanilla bean from tapioca, and discard. Spoon pudding over plums, dividing evenly. Top with remaining plums and syrup.

FRUIT-ON-THE-BOTTOM TAPIOCA PUDDING

Steps:

• Bring water to a boil in a 1-quart heavy saucepan. Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes. Whisk in cream, 1/4 cup sugar, and 1/8 teaspoon salt and simmer, uncovered, whisking occasionally, until tapioca is cooked through, about 3 minutes. Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes.
• Meanwhile, grind fennel seeds in grinder. Pulse strawberries in a food processor with fennel and remaining 2 tablespoons sugar until coarsely puréed. Divide among (6-ounce) glasses.
• Spoon tapioca over strawberries. Chill until cold, about 15 minutes.

FRUITY TAPIOCA

Steps:

• In a large saucepan, combine the water, sugar and tapioca; let stand for 5 minutes. Bring to a full rolling boil. Remove from the heat; stir in orange juice concentrate. Cool for 20 minutes. , Stir in the peaches and oranges. Transfer to a serving bowl. Cover and refrigerate until serving.

TAPIOCA PUDDING WITH DRIED FRUIT COMPOTE

Steps:

• Cut up large pieces of fruit and combine in pot with cider, 1 1/2 tablespoons of the sugar, cinnamon and nutmeg. Bring to a simmer, and cook for 30 minutes. Drain.
• Beat egg white until foamy. Gradually beat in 3 tablespoons of sugar, beating until soft peaks form.
• Mix tapioca with remaining sugar, milk and yolk in saucepan, and let stand for 5 minutes.
• Cook and stir tapioca mixture over medium heat until it comes to full boil. Gradually add the egg white mixture, stirring just enough to blend. Stir in vanilla.
• Stir in stewed fruit; cool 20 minutes and serve warm, or refrigerate and serve chilled.

EASY FRUIT JUICE TAPIOCA PUDDING

Steps:

• Mix tapioca, salt and fruit juice in a small saucepan.
• Let it stand for 5 minutes.
• Cook on medium heat stirring constantly until mixture comes to a full boil.
• Remove from heat (The pudding thickens as it cools).
• Cool 20 minutes, and stir.
• Top with corn flakes and fresh fruit for a yummy, healthy snack.
• You can have this warm or chilled-- I like it chilled!