Caramel Tapioca Pudding Recipe 385 Food

HOMEMADE TAPIOCA PUDDING WITH CARAMEL

Steps:

• Place the tapioca pearls into a colander and rinse them in cold water. Place the pearls into a large mixing bowl.
• For the best results, soak tapioca pearls overnight in a bowl of water. Be sure to cover the bowl with plastic wrap.
• Drain the pearls.
• Use a double broiler, or two different-sized saucepans like I did in the photo above.
• Add milk, caramel, vanilla, and salt to double broiler and heat them on low heat until the mixture is warm.
• Add tapioca pearls and turn the heat up to medium-low until tiny bubbles appear.
• Do not let the mixture to a full boil. Turn the heat back to low once you see the tiny bubbles.
• In a small bowl, add egg yolks and sugar.
• Mix well. Now you need to temper the egg yolks. Separate the eggs, putting the yolks into a small bowl
• Use a large spoon to scoop up a bit of the hot tapioca mixture.
• Add the tapioca mixture very slowly to the egg and sugar mixture while whisking quickly to blend it.
• Add a little more tapioca mixture and repeat twice more. Now you can mix the egg yolk mixture into the pudding.
• Pour egg mixture into tapioca mixture and whisk quickly to blend it all in.
• Cook on low, uncovered for 15 minutes. Be sure to use a wire whisk to stir the mixture frequently.
• Serve warm or cold.

CARAMEL TAPIOCA PUDDING RECIPE - (3.8/5)

Steps:

• In a saucepan, combine the tapioca and milk. Set aside for 5 minutes. Add the brown sugar, salt and egg yolks, mix well. Cook on low heat; stirring often, for 15 to 20 minutes, until the mixture begins to bubble and thicken. The tiny pearls of tapioca will become more visible as the cook. Remove from the heat and stir in the butter until it melts. Add the vanilla. The pudding will continue to thicken as it cools. Pour equal amounts into 4 serving cups. Chill for about an hour until cold.

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 RECIPE

Steps:

• Cook the tapioca in the milk and salt on medium heat until simmering. Then lower the heat to a minimum and start adding sugar gradually and intermittently until the tapioca pearls have increased in size.
• Break the eggs into a heatproof bowl. Temper the eggs by taking some of the hot tapioca mixture and adding it to the eggs while whisking constantly. Drizzle the tempered eggs into the tapioca mixture while on low heat until thickened. It should not boil.
• Let your tapioca pudding cool until room temperature. Add vanilla and stir. You may choose to heat it up to serve warm, or refrigerate in individual serving dishes and serve cold.

CARAMELISED TAPIOCA PUDDING

Steps:

• Combine pudding ingredients and stir to mix well.
• Pour mixture into foil lined 20cm pan and bake in preheated oven 160 Degrees C for 35 - 40 minutes.
• Top pudding with either Topping 1 or Topping 2.
• For topping 1: Mix condensed milk and flour in pot stirring continuously until mixture is thick.
• Lower heat and qucickly whisk in the egg yolk.
• Cook for two more minutes before pouring over pudding.
• Grill over high heat to brown top for 2 minutes.
• For Topping 2, mix togtether ingredients. Pour mixture over pudding and bake for another 25 minutes.

CREAMY TAPIOCA PUDDING

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 PUDDING PARFAITS

Steps:

• Fill a large bowl with ice water and set aside.
• Mix the sugar, tapioca, milk and egg yolks together in a medium saucepan.
• Cook on medium-high heat, stirring constantly, until mixture comes to a full boil.
• Remove from heat, transfer the pudding to a medium bowl, and set in the ice bath.
• Chill for at least 1 hour or until pudding cools completely.
• To prepare the parfaits: place 3 tablespoons tapioca in a small parfait glass.
• Spread one tablespoon of sauce or preserves over the tapioca.
• Top with 3 more tablespoons tapioca and 1 more tablespoon sauce or preserves.
• Finish with a final layer of 2 tablespoons tapioca.
• Repeat with 5 more parfait dishes and garnish with nuts, candies, chocolate pieces, or a sprinkle of cinnamon, if desired.

SIMPLE TAPIOCA PUDDING

Steps:

• I recommend soaking the tapioca pearls in 2 cups of water the night before as it reduces some of the excess starch and means less cooking time.
• In a 1-1/2 quart saucepan, combine the tapioca pearls, the milk, and salt. Stir frequently on medium-high heat until the mixture comes to a boil. Reduce heat to minimum and simmer 5 minutes. Add the sugar in gradually, stirring constantly.
• In a separate bowl, beat the 2 eggs. A little at a time, add some of the tapioca mixture to the eggs and continue stirring. This is "tempering" the eggs and will bring them up to temperature gently, preventing the eggs from scrambling.
• Add the tempered egg mixture to the tapioca. Gently bring the mixture back up to near-boiling. Reduce heat to minimum and simmer, stirring constantly, until desired consistency is reached. Pearls should be translucent and gelatinous.
• Allow tapioca to cool 15 minutes before adding the vanilla. Serve warm or chill until serving time.

VANILLA TAPIOCA PUDDING

Steps:

• Soak tapioca in cold water overnight or for at least 3 hours.
• Heat milk until it is steaming, not boiling.
• Drain excess water from tapioca and add to the hot milk, stirring constantly and scraping the bottom with a wide flat utensil until it is steaming again--do not boil.
• Immediately reduce heat to very low, lower than the setting for cooking white rice, just hot enough to see a few vapors.
• Stir often the first few minutes then add the sugar and salt; and additional milk if needed.
• Check and stir the bottom of the mixture about every 5 minutes and add milk as needed to maintain a consistency similar to oatmeal cooking.
• Cook for about 45 minutes or until the tapioca pearls are translucent (no white specks in the center) and the mixture is sufficiently thickened.
• (Notes: One may thicken the hot sweetened milk and tapioca in a double boiler although a heavy saucepan is fine if given careful attention--this pudding will scorch easily if you're distracted! Should problems appear, immediately transfer to another pan; avoid and discard anything caramel or brown colored).
• When thickened and the pearls are translucent, stir in vanilla and transfer to a bowl or individual pudding cups.
• Cover and chill--serve with whipped cream and cinnamon or fruit.
• (Note: The pudding will thicken more as it chills).