Tapioca Pudding Easy Microwave Method Food

TAPIOCA PUDDING - EASY MICROWAVE METHOD

Steps:

• Soak 1/2 cup tapioca in 1 cup of milk overnight in the refrigerator.
• Pour 3 cups of milk into a 2 quart microwave-safe glass bowl or measuring cup. Add the soaked tapioca and maple syrup with a whisk. Microwave on high for 6 minutes and stir thoroughly with a whisk.
• Microwave on high again for 2 minutes, whisk and microwave 2 more minutes. Do not let it boil over.
• Add eggs and microwave 2 minutes. Whisk and microwave 2 more minutes.
• Stir in the vanilla and pour into individual serving dishes or a serving bowl. Chill and serve.
• Chocolate Tapioca: along with the vanilla, add 6 oz. (1/2 cup) semisweet chocolate chips and whisk until they are melted and blended.

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. 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.

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.

DECADENT TAPIOCA PUDDING

Steps:

• Mix sugar, tapioca, milk, egg and salt in large bowl. Let stand 5 minutes. (Use a bowl where your ingredients only come up half way so there's room to boil without boiling over.).
• Cook at full power, stirring every 2-3 minutes until mixture comes to a full boil. Should take about 10 to 12 minutes.
• Stir in vanilla and cool. Pudding thickens as it cools.
• If desired, place plastic wrap on surface of pudding as it cools.
• NOTE: you can make this on the stovetop if you prefer.

CLASSIC TAPIOCA PUDDING

Steps:

• Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
• Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

CHOCOLATE MINUTE® TAPIOCA PUDDING

Steps:

• Beat egg, milk, sugar and tapioca with wire whisk in medium saucepan until well blended; let stand 5 min. Add chocolate.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla.
• Cool 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.