Eggnog Minute Tapioca Pudding Food

TAPIOCA PUDDING (USING MINUTE TAPIOCA)

Steps:

• Mix sugar, tapioca, milk and egg in a saucepan, let set 5 minutes.
• Cook on medium heat, stirring constantly, til mixture comes to a full boil.
• Remove from heat, then stir in vanilla.
• Cool 20 minutes, then stir.
• Serve warm or cold.

EGGLESS EGG FREE TAPIOCA PUDDING

Steps:

• Combine tapioca, milk & sugar in a medium/large saucepan and let sit for 5 minutes.
• Combine cornstarch & water in a small bowl.
• Bring to a slow boil over medium high heat, stirring constantly.
• Once bubbling, add cornstarch mixture and continue boiling for 1 minute.
• Remove from heat and add vanilla.
• Stir & allow to cool.
• Makes 6 1/2 cup servings.

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.

MINUTE TAPIOCA PUDDING

Steps:

• 1. Mix sugar,tapioca, milk and egg in medium sauce pan and let stand 5 minutes
• 2. Cook on Medium heat, stiring constantly, until mixture comes to a full boil (pudding thickens as it cools). Remove from heat and stir in vanilla.
• 3. Cool 20 minutes. Serve warm or chilled. Store leftover puddng in refrigerator.
• 4. NOTE: This is the original recipe from the side of the box of Minute Tapioca. I make all of my puddings in the microwave. You never have to worry about scalding, sticking or burning if preparing in the microwave. However, you do need to keep an eye on it through the window of the microwave so it doesn't boil over.
• 5. HINT: If you cover pudding with plastic wrap or a cover of some sort while cooling, pudding will not get the thick gooey layer on top.

SLOW COOKER TAPIOCA PUDDING

Steps:

• Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.

EGG- FREE HOMEMADE TAPIOCA PUDDING

Steps:

• Combine Flour, Starch, Splenda, Tapioca and milk.
• Let stand for 5 minutes.
• place over high heat bring to a boil while stirring constantly.
• Remove from heat and add Vanilla.
• let set for 10 minutes.
• stir one last time, pour into serving dishes,.
• serve warm or refrigerate.