Meadowwood Tapioca Pudding Food

MEADOWWOOD TAPIOCA PUDDING

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).

OLD FASHIONED TAPIOCA PUDDING

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.

CLASSIC HOMEMADE TAPIOCA PUDDING

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.

TAPIOCA PUDDING

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.

TAPIOCA PUDDING

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

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.