Large Pearl Tapioca Pudding Aka Eyeball Pudding Food

LARGE PEARL TAPIOCA PUDDING (AKA EYEBALL PUDDING)

Steps:

• Bring milk to a boil in a double boiler over simmering water.
• Add salt and tapioca to milk.
• Stirring constantly, cook tapioca in double boiler for 1 hour or until tapioca is clear and milk is thickened.
• Beat egg whites with 1/2 cup sugar until firm peaks, set aside.
• Beat yolks with remaining 1/2 cup sugar.
• Temper yolks with some of the hot custard.
• Stir tempered yolks into hot custard, cook over double boiler an additional 15 minutes.
• Stir in vanilla.
• Remove from heat and gently fold in egg whites.
• Pour tapioca into a serving bowl, cover and chill.

JAMAICAN TAPIOCA PUDDING

Steps:

• Soak tapioca in the water for 30 minutes in a 1 1/2 quart saucepan.
• Lightly beat the egg yolks.
• After the 30 minutes; add milk, rum, salt, and egg yolks to the tapioca.
• Stir over medium heat until boiling. Turn heat down to low.
• Simmer, uncovered, for 15 minutes; stirring often.
• Beat the egg whites with the sugar until soft peaks form.
• After the 15 minutes, fold about 3/4 cup of hot tapioca into the egg whites and then gently fold egg mixture back into your saucepan. Stir well over low heat for about 3 more minutes.
• Remove from heat and cool for 15 minutes then stir in vanilla, nutmeg, allspice, and cloves.
• Serve warm or chilled.

PEARL TAPIOCA PUDDING

Steps:

• In crock-pot combine tapioca (large round kind, no substitutes) and water and soak overnight. Add brown sugar and salt; cover and cook for 12 hours on low.
• Stir gently once in a while. Chill.
• Add walnuts and vanilla.
• Pour in a deep glass dish and cover with sweetened whipped cream.
• This is easy to do in crock-pot and takes no watching.
• Serves 8.
• Recipe may be doubled.
• Variation: Add the juice from 1 can crushed pineapple to the water to make 3 cups.
• Fold in the pineapple before cooling.
• Just before serving, you may wish to add fresh chopped peanuts.

ALTON BROWN'S 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; 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.

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.