Caramelised Tapioca Pudding Food

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.

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.

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

Steps:

• Cook the tapioca: Combine tapioca, milk, and salt in 1 1/2 quart pan on medium-high heat. Stir while bringing to a bare simmer. Lower the heat and cook, uncovered, at the lowest possible heat, adding sugar gradually until the tapioca pearls have plumped up and thickened. Depending on the type or brand of tapioca you are using (and if you've pre-soaked the tapioca as some brands call for), this could take anywhere from 5 minutes to 45 minutes of cooking at a very low temperature. Stir occasionally so the tapioca doesn't stick to the bottom of the pan.
• Temper the eggs with a little hot tapioca: Beat eggs in a separate bowl. Whisk in some of the hot tapioca very slowly to equalize the temperature of the two (to avoid curdling).
• Add the tempered eggs to the pudding, cool, then add the vanilla: Slowly add the eggs to the tapioca in the pan. Increase the heat to medium and stir for several minutes until you get a thick pudding consistency. Do not let the mixture boil or the tapioca egg custard will curdle. Cool 15 minutes. Stir in vanilla. Serve either warm or chilled.

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.

OLD FASHIONED TAPIOCA PUDDING

Steps:

• Soak the pearls in water overnight, covered well with water. Drain the water off.
• Heat the milk, cream, vanilla bean (split and scraped), and tapioca to a slow simmer in a heavy pot and cook for 1 hour, stirring often.
• Add the sugar and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan.
• Put the yolks into a bowl and stir in some of the tapioca mixture to temper the eggs.
• Then add yolks to the pan while stirring. Pour into a bowl and cool.
• You can it it warm (as I hear it is often served in the colder months) We like ours after it has chilled several hours in the fridge at any time of year.