ROSE SCENTED TAPIOCA PUDDING
Comforting tapioca pudding is usually infused with vanilla. I had some rose water on hand and thought I'd try it instead. The result was too delicious to keep to myself! I use goat's milk since I'm allergic to cow's milk, but feel free to use 2% cow's milk if you prefer it.
Provided by Diana Moutsopoulos
Categories Desserts Custards and Pudding Recipes
Time 2h25m
Yield 4
Number Of Ingredients 5
Steps:
- In a saucepan, stir together the sugar, tapioca, goat's milk, and egg. Set aside for 5 minutes for the tapioca to soak.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.
- Remove from heat and stir in the rose water.
- Ladle the pudding into 4 small individual dessert dishes. Cover each dish with a piece of plastic wrap, pushing the wrap down onto the surface of the pudding to prevent a skin from forming. Let the puddings cool slightly on the countertop, about 5 minutes.
- Chill in refrigerator for at least 2 hours before serving.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 29.3 g, Cholesterol 65 mg, Fat 8.2 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 101.6 mg, Sugar 24.2 g
VANILLA TAPIOCA PUDDING
This creamy pudding seems much richer than it actually is. I prefer making it with low-fat (2%) or whole milk, but it is very good using fat free. Substituting unsweetened coconut milk for a cup of the milk makes an interesting variation. Note that smaller pearls will cook faster than larger ones so the cooking times will vary. Responding to Mianbao, I found that small pearls require more milk, say an extra cup during cooking. The mixture should be similar to oatmeal cooking. Keys to success are maintaining a very low heat, stirring often and cooking until the pearls are completely translucent--no white spots in the center! (Prep time assumes you already soaked the pearls and NOTE: This recipe doesn't work with "minute" tapioca).
Provided by TommyGato
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Soak tapioca in cold water overnight or for at least 3 hours.
- Heat milk until it is steaming, not boiling.
- Drain excess water from tapioca and add to the hot milk, stirring constantly and scraping the bottom with a wide flat utensil until it is steaming again--do not boil.
- Immediately reduce heat to very low, lower than the setting for cooking white rice, just hot enough to see a few vapors.
- Stir often the first few minutes then add the sugar and salt; and additional milk if needed.
- Check and stir the bottom of the mixture about every 5 minutes and add milk as needed to maintain a consistency similar to oatmeal cooking.
- Cook for about 45 minutes or until the tapioca pearls are translucent (no white specks in the center) and the mixture is sufficiently thickened.
- (Notes: One may thicken the hot sweetened milk and tapioca in a double boiler although a heavy saucepan is fine if given careful attention--this pudding will scorch easily if you're distracted! Should problems appear, immediately transfer to another pan; avoid and discard anything caramel or brown colored).
- When thickened and the pearls are translucent, stir in vanilla and transfer to a bowl or individual pudding cups.
- Cover and chill--serve with whipped cream and cinnamon or fruit.
- (Note: The pudding will thicken more as it chills).
Nutrition Facts : Calories 260.2, Fat 6, SaturatedFat 3.7, Cholesterol 22.8, Sodium 179.4, Carbohydrate 46.7, Fiber 0.2, Sugar 22.9, Protein 5.4
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
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.
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