CREAMY TAPIOCA PUDDING
This is in response to a post on the boards. It is our favorite Tapioca Pudding. It is time consuming, so DH doesn't get it very often...and when he does, it doesn't last long at all. In fact, if it's been a really long time, he'll eat it himself in one sitting...thank goodness the Chef has the opportunity to "taste test"! ;-)) Prep time does not include soaking pearls overnight.
Provided by Cindy Lynn
Categories Dessert
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
CLASSIC TAPIOCA PUDDING
A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.
Provided by Nicole
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 33 g, Cholesterol 74.2 mg, Fat 5.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 22.3 g
FLUFFY TAPIOCA CREAM
Discover Fluffy Tapioca Cream, infused with egg yolk and flavored with vanilla. Serve Fluffy Tapioca Cream either warm or cold for a luscious dessert.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine tapioca, milk, egg yolk and 3 Tbsp. sugar in medium saucepan. Let stand 5 min.
- Meanwhile, beat egg white in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until soft peaks form.
- Bring to full boil on medium heat, stirring constantly. Remove from heat. Quickly stir egg white mixture into hot tapioca in saucepan until well blended. Stir in vanilla. Cool 20 min. Stir before serving.
Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
FLUFFY TAPIOCA PUDDING
Make and share this Fluffy Tapioca Pudding recipe from Food.com.
Provided by catlover510
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- BEAT egg white in small bowl with electric mixer on high speed until foamy. Very slowly add 3 tablespoons sugar, beating until soft peaks form.
- MIX tapioca, remaining sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes.
- COOK on medium heat, stirring constantly, until mixture comes to full boil. Remove from heat.
- *Pour 1/4 of tapioca mixture into egg white mixture and gently fold mixtures together so it doesn't lose it's fluffiness. Repeat from * until all of tapioca mixture is folded into the egg white mixture.
- Cool 20 minutes or until cold; stir.
Nutrition Facts : Calories 127.5, Fat 2.4, SaturatedFat 1.3, Cholesterol 41.8, Sodium 75.8, Carbohydrate 22.6, Sugar 21, Protein 3.7
FLUFFY TAPIOCA PUDDING
Quick-cooking tapioca makes this stovetop version of tapioca pudding fast and easy. Dh's favorite because it's light and fluffy, never gummy. He loves it warm. Cook time is chill time.
Provided by sugarpea
Categories Dessert
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine milk, tapioca, sugar and salt in a saucepan; let sit 5 minutes; add egg yolks; bring to boil, stirring constantly; remove from heat (mixture will be thin); stir in vanilla.
- Pour the pudding into a serving bowl; stir 1/3 of the stiffly beaten egg whites into the pudding; gently fold in remaining egg whites, leaving little"pillows" of egg white; chill.
Nutrition Facts : Calories 186.8, Fat 6, SaturatedFat 3.3, Cholesterol 79.3, Sodium 198.9, Carbohydrate 27.1, Sugar 18.5, Protein 6.3
TAPIOCA PUDDING
Steps:
- Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
- Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
- In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.
VANILLA TAPIOCA PUDDING
As a widower, I've recently started to learn how to cook. I created this tapioca pudding that's not only low in fat, but is easy to make, too. -Robert Daggit of Shoreview, Minnesota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the milk, tapioca, sugar and pudding mix. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla. , Spoon into four dessert dishes. Cover and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 133 calories, Fat 0 fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 118mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 0 fiber), Protein 7g protein.
SLOW COOKER VANILLA TAPIOCA PUDDING
Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to pre-soak small tapioca pearls prior to cooking. Serve warm or put in individual containers and keep in fridge.
Provided by Ellen Janet Nestler
Categories Desserts Custards and Pudding Recipes
Time 6h5m
Yield 14
Number Of Ingredients 5
Steps:
- Stir milk, sugar, tapioca, and eggs together in a slow cooker crock.
- Cook on Low, stirring once per hour, for 6 hours. Stir vanilla into the pudding.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 35.1 g, Cholesterol 67.1 mg, Fat 6 g, Fiber 0.1 g, Protein 6.3 g, SaturatedFat 3 g, Sodium 75.9 mg, Sugar 25.8 g
NO FLUFF TAPIOCA PUDDING
I have never been able to make tapioca pudding that calls for beaten egg whites successfully and most all recipes call for it. I finally found this recipe and it is the BEST we have ever tasted--so creamy and rich and thick and dense. Very yummy. The original calls for a vanilla bean, but it can be subbed for vanilla extract and still tastes amazing.
Provided by sprue
Categories Dessert
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy bottomed sauce pan combine 1 cup milk with tapioca pearls; let soak for at least 30 minutes.
- After soaking is done, whisk in egg, salt, sugar and remaining milk and vanilla bean (if using) scraping the paste with a knife and throw in the pod (if using vanilla extract add at the very end after pudding is complete).
- Over medium heat bring mixture barely to a boil (about 15 minutes) stirring constantly. Be very careful to keep stirring so not to scorch it. If it scorches it's no good, throw out and start over.
- When boiling reduce heat and let mixture fall to a simmer. Continue stirring until the tapioca is fully cooked and the pudding is thickened. This could take 20 to 45 minutes--watch your tapioca it will tell you when it is done. It will swell up and become almost entirely translucent. Taste often for doneness. I like my tapioca a little chewy.
- When finished remove from heat and add vanilla extract if using. Also if using the cinnamon/nutmeg add now, let cool a bit and enjoy.
- This is best served warm, but good cold too.
Nutrition Facts : Calories 326.3, Fat 10.5, SaturatedFat 6.1, Cholesterol 96.2, Sodium 337.4, Carbohydrate 48.6, Fiber 0.1, Sugar 22.8, Protein 10.1
FLUFFY RASPBERRY TAPIOCA PUDDING
Creamy whipped topping and sweet raspberry jam turn tapioca pudding into a company-worthy dessert.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 7 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Beat egg and milk in medium saucepan with wire whisk until well blended. Stir in sugar and tapioca. Let stand 5 min.
- Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla. Pour into medium bowl. Place plastic wrap directly on surface of pudding.
- Refrigerate 1 hour or until cooled. (Pudding thickens as it cools.) Gently stir in whipped topping. Add jam; stir slightly to swirl.
Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 60 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 19 g, Protein 4 g
TAPIOCA PUDDING
Serve this creamy, easy-to-make Tapioca Pudding warm or chilled. This classic comfort food Tapioca Pudding never goes out of style.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Mix milk, sugar, tapioca and egg in medium saucepan. Let stand 5 min.
- Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Stir in vanilla. Cool 20 min.; stir. Serve warm or chilled. (Pudding thickens as it cools. For creamier pudding, place plastic wrap on surface of pudding while cooling. Stir before serving.) Store leftovers in refrigerator.
Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
FLUFFY TAPIOCA PUDDING RECIPE
Provided by á-3646
Number Of Ingredients 7
Steps:
- In med saucepan, combine milk, egg yolk, splenda and tapioca; let sit for 5 min to soften tapioca. Whisk milk mixture thoroughly and place on stove. Bring to a boil while stirring. Remove from heat, stir in vanilla, and let set. (it will thicken as it cools) In small bowl, beat egg white and cream of tartar until foamy. Sprinkle in sugar and beat to soft peaks. Gently fold egg white into hot pudding. Let cool at least 20 min before serving or pouring into bowl or serving dishes. If not served warm, refrigerate.
TAPIOCA PUDDING (USING MINUTE TAPIOCA)
This is comfort food at its finest. I love it hot, I love it warm, but I absolutely adore it ice-cold from the refrigerator. Personally, I think it belongs in it's own food group. But perhaps I'm biased. :D Hmmm, I think I might need to go make some tapioca pudding after posting this recipe... DH loves it when I make this, and I like that I don't have to fuss with soaking the tapioca overnight. I never remember to do that... (P.S. Decisions, decisions...they want to know how many servings? I suppose I should say something other than one, huh? LOL)
Provided by UnknownChef86
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
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.
EGGNOG MINUTE TAPIOCA PUDDING
They like tapioca pudding. And they really, really like eggnog! So this simple recipe made with rum extract and ground nutmeg is bound to be a hit!
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Whisk egg and milk in medium saucepan until blended. Stir in sugar and tapioca. Let stand 5 min.
- Bring to full rolling boil on medium heat, stirring constantly. (Pudding will be thin. It thickens as it cools.) Remove from heat.
- Stir in rum extract and nutmeg. Cool 20 min.; stir.
Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
CHOCOLATE TAPIOCA PUDDING
Chocoholic? After eating this rich chocolate pudding you'll question the integrity of box puddings! Use dark, semisweet, or milk chocolate, whatever suits your taste buds! You may want to use a bigger saucepan, I think its easier to mix in. A whisk would beat a spoon by far (no pun intended). If this dish isn't rich enough for you, you could try using chocolate milk, but any milk is fine: skim, 1%, 2%, whole, even soy milk. Same thing with the chocolate; use whatever suits your taste buds: dark, semisweet, or milk chocolate.
Provided by Chelleypears
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Milk the milk, tapioca, egg, and sugar together in a saucepan until the sugar has dissolved; allow to stand for 5 minutes.
- Whisk in the chocolate and cocoa powder.
- Place over medium heat, bring to a boil, whisking constantly, and let boil for 2 minutes.
- Remove from heat and whisk in the vanilla extract. Allow to cool for 20 minutes. Serve warm or chilled.
Nutrition Facts : Calories 236 calories, Carbohydrate 36 g, Cholesterol 41.5 mg, Fat 8.3 g, Fiber 1.8 g, Protein 6.4 g, SaturatedFat 2.8 g, Sodium 63.3 mg, Sugar 29.4 g
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