Best Banana Tapioca Brulee Recipes

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BANANA TAPIOCA PUDDING



Banana Tapioca Pudding image

This pudding combines several great things besides bananas and tapioca...low fat, low calorie and easy in preparation! The taste is not compromised.

Provided by DuChick

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 3/4 cups skim milk
3 tablespoons quick-cooking tapioca
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
2 medium ripe bananas, sliced

Steps:

  • In a saucepan, combine milk, tapioca, sugar and egg: let stand for 5 minutes with no heat.
  • Cover and stir over medium heat until mixture comes to a full boil; remove from heat.
  • Stir in vanilla and bananas.
  • Cool for 20 minutes.
  • Serve warm or cold.

BANANA TAPIOCA PUDDING



Banana Tapioca Pudding image

There's something extra-special about smooth and creamy banana pudding. Next time you're looking for a dessert with fantastic flavor, try this recipe. It just says "home cooking."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 6

2-3/4 cups whole milk
3 tablespoons quick-cooking tapioca
1/3 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 bananas, sliced

Steps:

  • In a saucepan, combine milk, tapioca, sugar and egg; let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil; remove from heat. Stir in vanilla and bananas. Cool for 20 minutes. Serve warm or cold.

Nutrition Facts :

TAPIOCA BRûLéE



Tapioca Brûlée image

Try this sweet alternative to fat-and cholesterol-laden crème brûlée.

Yield Serves 4

Number Of Ingredients 6

2 cups low-fat milk
3 tablespoons sugar
2 tablespoons instant tapioca
1 egg
1 cup raspberries
4 teaspoons brown sugar

Steps:

  • Combine milk, sugar and tapioca in heavy small saucepan. Let stand 5 minutes. Whisk in egg. Stir over medium heat until mixture thickens and comes to boil. Cool.
  • Divide raspberries among four 1/2-cup ramekins. Spoon tapioca over berries; smooth tops. Chill overnight.
  • Preheat broiler. Sprinkle brown sugar over each pudding. Broil until brown sugar melts and bubbles. Serve.

TAPIOCA CREME BRULEE



Tapioca Creme Brulee image

Try this sweet fat-free crème brûlée. It has a very interesting texture to it, which makes it so unique.

Provided by Creative Baker

Categories     Dessert

Time 4h8m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups milk
3 tablespoons sugar
6 tablespoons dry tapioca
1 egg
1 cup raspberries
4 teaspoons brown sugar

Steps:

  • Mix milk, sugar, and tapioca in a small sauce pan.
  • Let it sit on stove for 5 minutes.
  • Whisk in egg, and bring to a think boil. Cool.
  • Divide berries amongst 4 ramekins, pour tapioca over each ramekin. Smooth tops.
  • Chill over night, or for at least 3-4 hours.
  • Preheat broiler.
  • Sprinkle brown sugar over the tapioca ramekins.
  • Broil until sugar is bubbling and melted.
  • Serve HOT!

Nutrition Facts : Calories 215.3, Fat 5.9, SaturatedFat 3.2, Cholesterol 70, Sodium 79.5, Carbohydrate 35.5, Fiber 2.1, Sugar 15.8, Protein 6

BAKED TAPIOCA PUDDING WITH CINNAMON SUGAR BRûLéE



Baked Tapioca Pudding With Cinnamon Sugar Brûlée image

This pudding offers you both the satisfying crack of using your spoon to break through a brûlée topping and the sensation of dipping that spoon into fluffy pudding. Tapioca generally isn't baked, but it is easier than cooking it on top of the stove. And once the pudding is in the oven you can leave it alone, as opposed to the stovetop method, which requires frequent stirring to prevent scorching. The use of pearl tapioca makes for a springy texture, and cinnamon in the topping adds a bit of spice.

Provided by Melissa Clark

Categories     dessert

Time 1h10m

Yield 6 to 8 servings.

Number Of Ingredients 9

3 cups whole milk
1 cup heavy cream
1 cinnamon stick
1/3 cup small pearl tapioca
4 large egg yolks
85 grams granulated sugar (about 1/3 cup)
1/4 teaspoon fine sea salt
45 grams Demerara sugar (about 3 tablespoons)
1/4 teaspoon ground cinnamon.

Steps:

  • Heat oven to 300 degrees
  • In a medium saucepan, bring the milk, cream and cinnamon stick to a simmer. Whisk in the tapioca. Simmer until the pearls are completely tender, about 20 minutes.
  • In a large bowl, whisk together the egg yolks, granulated sugar and salt. Whisking constantly, pour in a third of the tapioca mixture. Whisk yolk mixture into the pot of tapioca; simmer over medium-low heat, stirring constantly with a heat-proof spatula, until thick enough to coat the back of a spoon, about 5 minutes.
  • Transfer pudding to a buttered 1.5-quart gratin dish. Sprinkle the top with Demerara sugar and cinnamon. Bake, uncovered, until the pudding is firm around the edges and jiggly in the center, about 30 minutes. Put under the broiler until top is bubbling and golden, 3 to 5 minutes. (Watch carefully to make sure it doesn't burn.) Eat warm, or chill and serve cold, removing the cinnamon stick while serving.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 129 milligrams, Sugar 17 grams

BANANA BRULEE SPOONFULS



Banana Brulee Spoonfuls image

Provided by Food Network

Categories     dessert

Time 1h38m

Yield 20 to 30 servings or spoons

Number Of Ingredients 7

1 cup heavy cream
1/3 cup half-and-half
1/4 vanilla bean, split lengthwise
4 egg yolks
1/4 cup granulated sugar
1 banana
1/4 cup coarse sugar, raw sugar, or demerara sugar

Steps:

  • Preheat the oven to 300 degrees F. Heat the cream, half-and-half, and vanilla bean in a medium saucepan over medium heat just to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into the baking pan to smooth it and to remove the vanilla bean.
  • Place the pan in a hot water bath. Bake in the center of the oven until set but not too firm (it will cook a little more as it cools), 40 to 50 minutes. Remove from the water bath and let cool 15 minutes. Tightly cover with plastic wrap, making sure the plastic does not touch the surface of the custard. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.) Up to 4 hours before serving, fill your spoons with the chilled cooked custard by scooping each spoon into the pan of custard. Round the tops with a small spatula, or a butter knife. Keep cold. Right before serving, thinly slice the banana (about 1/8-inch thick). Top each spoonful of custard with a slice of banana, lightly pressing it onto the custard. Sprinkle the entire surface with a layer of coarse sugar and place on a baking sheet. Repeat with the remaining spoons. Torch the sugar until it is melted and well browned. Let cool 1 minute before serving.

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