MEADOWWOOD TAPIOCA PUDDING
We love pudding here. Tapioca pudding is a favorite. We can make it on Friday, and it will be completely gone by Sunday night. Eat hot, or chill and eat. It is wonderful with whipped cream on top and a handful of fresh berries if it is berry season.
Provided by Meadowwood
Categories Desserts Custards and Pudding Recipes
Time 2h45m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk the milk, sugar, vanilla extract, salt, and tapioca pearls in a slow cooker until the sugar has dissolved. Turn the cooker to high setting, cover with lid, and cook for 2 hours. (If preferred, set on low setting and cook for 4 hours. Stir pudding occasionally during cooking.)
- Place egg yolks into a bowl, and whisk until smooth. Mix about 1 tablespoon of the hot pudding into the egg yolks until thoroughly combined; continue gradually mixing hot tapioca pudding into the egg yolks, slowly increasing the amount of pudding mixed in, until the yolks and pudding total about 2 cups. Slowly pour the yolk mixture into the pudding in the slow cooker until blended, whisking constantly until the egg yolks have thickened the pudding, about 5 minutes.
- Place lid back on the cooker, and continue cooking until the pudding is your desired degree of thickness, on high setting for about 30 more minutes (or low setting for 1 more hour).
Nutrition Facts : Calories 189.7 calories, Carbohydrate 29.8 g, Cholesterol 89 mg, Fat 5.6 g, Protein 5 g, SaturatedFat 2.9 g, Sodium 197.6 mg, Sugar 22.3 g
OLD FASHIONED TAPIOCA PUDDING
I bought of tub of Tapioca pudding at Trader Joes and found out that my husband really really loves tapioca pudding. (really, I hardly got any) Since I don't have a TJ's near me, I went searching for a really good tapioca recipe, one that didn't use quick cooking tapioca. This one is delicious! We serve ours cold topped with a little fresh whipped cream. I found the tapioca pearls in the bulk section of my health foods store. Note that the tapioca pearls must soak overnight before you can prepare the pudding.
Provided by Kitchen Witch Steph
Categories Breakfast
Time 13h
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 555.9, Fat 38.4, SaturatedFat 23.4, Cholesterol 218.1, Sodium 121.6, Carbohydrate 48.9, Fiber 0.2, Sugar 25.7, Protein 6.1
CLASSIC HOMEMADE TAPIOCA PUDDING
Whether you serve it warm or cold, the vanilla flavour and unique texture of this Classic Homemade Tapioca Pudding is the ultimate creamy comforting dessert.
Provided by Bernice Hill
Categories Desserts
Time 9h10m
Number Of Ingredients 7
Steps:
- Place tapioca in a small container and cover with water. Allow it to sit counter top and check after an 30 minutes. If water has been absorbed, add more to cover.
- Soak for 6 hours or until the pearls become 'spongy'.
- To cook, place tapioca, milk, and salt in the top of a double boiler (you can use a stainless steel bowl over a sauce pan.
- Fill the bottom pan with water, but not enough to touch the top bowl.
- Bring water to a boil then reduce to a slight simmer. Stir the tapioca often, scraping the bottom as you go.
- Once the tapioca pearls have become translucent, test one or two. If they are quite soft, with just a slight bite in the centre, they are done. This could take 45 minutes- 3 hours.
- Beat the eggs and sugar together in a large measuring cup.
- Temper the eggs by adding a bit of the hot tapioca at a time, stirring it into the sugary eggs.
- Once the eggs have become warm, gradually stir the mixture into the hot tapioca.
- Cook over boiling water, constantly stirring, until the mixture thickens slightly.
- Slice the vanilla bean lengthwise and scrape the seeds with a knife. Add vanilla to the pudding.
- Add cinnamon and stir.
- Serve warm or cover surface of the pudding with plastic wrap and chill.
Nutrition Facts : Calories 280 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 260 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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
TAPIOCA PUDDING
I have been making this back of the box recipe for many years. My secret is to use evaporated milk. I love the flavor and it makes the pudding super creamy!
Provided by Cooking Mamas
Categories Dessert
Number Of Ingredients 6
Steps:
- In a medium saucepan, whisk together milk, water, and egg until well combined. Stir in sugar and tapioca. Let stand for 5 minutes.
- Bring tapioca to a full boil over medium heat, stirring constantly. Remove from heat. Stir in vanilla. Cool for 20 minutes.
- Serve warm or chilled topped with fresh berries and a dollop of whipped cream. Keep refrigerated.
OLD-FASHIONED TAPIOCA
My family loves old-fashioned tapioca, but I don't always have time to make it. So I came up with this simple recipe that lets us enjoy one of our favorites without all the hands-on time. -Ruth Peters, Bel Air, Maryland
Provided by Taste of Home
Categories Desserts
Time 4h40m
Yield 18 servings
Number Of Ingredients 7
Steps:
- In a 4- to 5-qt. slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours., In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture. Return all to the slow cooker, stirring to combine. Cover and cook 30 minutes longer or until a thermometer reads 160°. Stir in vanilla., Serve with strawberries and whipped cream if desired.
Nutrition Facts : Calories 149 calories, Fat 3g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 86mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
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- 1) Check the cooking instructions on the bag of tapioca that you are using: some have to be soaked (overnight) first, other types of tapioca can be boiled right away.
- 2) Pour the milk in a large saucepan and add the caster sugar and a pinch of salt. Slice the vanilla bean in half and remove the black seeds inside with the tip of a sharp knife. Add both the vanilla seeds and the vanilla bean to the milk as well.
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