Category: Dessert
Tapioca Pudding - TastyPlanner.com
Chef: Dan Baldwin
One of my favorite desserts growing up was tapioca pudding. You don’t see it that much anymore. Kids get pre-made over-sugared puddings from the grocery store. My parents don’t make it that often as it requires too much (for them) careful stirring while the tapioca cooks. And you won’t find tapioca on any low-carb diets as it is pure starch, from the same plant as cassava. Yet tapioca pudding is one of those comfort foods that conjures up happy childhood memories. It’s actually really easy to make.
Recipe Source: Simple Recipes
Ingredients
1/2 cup small pearl tapioca (you can usually find it in the baking section of the grocery store, do not use instant tapioca)
3 cups whole milk (or skim milk with cream added)
1/4 teaspoon salt
2 eggs
1/2 cup of sugar
1/2 teaspoon of vanilla
Instructions
(1.) Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually.
(2.) Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).
(3.) Return eggs to pan with tapioca. Bring to a boil. Stir 3 minutes more over lowest possible heat. Stir constantly. You may cook a little longer than 3 minutes if needed to get to a nice thick pudding consistency. Cool 15 minutes. Add vanilla. Serve either warm or chilled.
Note: If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding.
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