Large Pearl Tapioca Pudding Food

TAPIOCA PUDDING

Tapioca Pudding image

Provided by Alton Brown

Categories dessert

Time 16h25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 1/2 ounces large pearl tapioca, approximately 1/2 cup
2 cups cold water
2 1/2 cups whole milk
1/2 cup heavy cream
1 egg yolk
1/3 cup sugar
1 lemon, zested
Pinch salt

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.

SLOW COOKER TAPIOCA PUDDING

Slow Cooker Tapioca Pudding image

Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to presoak small tapioca pearls prior to cooking.

Provided by GF.food

Categories Desserts Custards and Pudding Recipes

Time 3h5m

Yield 8

Number Of Ingredients 4

Ingredients

4 cups milk
⅔ cup white sugar
½ cup small pearl tapioca
2 eggs, lightly beaten

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.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 30.3 g, Cholesterol 58.7 mg, Fat 5.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 66.3 mg, Sugar 22.3 g

LARGE PEARL TAPIOCA PUDDING (AKA EYEBALL PUDDING)

Large Pearl Tapioca Pudding (AKa Eyeball Pudding) image

My husband and his parents love tapioca. Every time they visit I make a batch. Large pearl tapioca can be hard to find in a grocery store (it's one of those time consuming things to cook) but I find them in Asian grocery stores.

Provided by Chefiebig

Categories Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

3 1/2 ounces large pearl tapioca or 1 cup large pearl tapioca
5 cups milk
1/4 teaspoon salt
2 large eggs, separated
1 cup granulated sugar
1 teaspoon vanilla

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.

Nutrition Facts : Calories 258.5, Fat 6.8, SaturatedFat 3.9, Cholesterol 67.8, Sodium 165.6, Carbohydrate 43.3, Fiber 0.1, Sugar 25.5, Protein 6.6

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