Best Butterscotch Tapioca Pudding Recipes

Butterscotch Tapioca image

Provided by budgiesntiels

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons quick-cooking tapioca
2 cups milk
1/3 cup packed brown sugar
1/8 teaspoon salt
2 egg yolks
1 tablespoon butter
1/2 teaspoon vanilla

Steps:

In a saucepan, combine the tapioca and milk. Set aside for 5 minutes.
Add the brown sugar, salt and egg yolks, mix well.
Cook on low heat; stirring often, for 15 to 20 minutes, until the mixture begins to bubble and thicken. The tiny pearls of tapioca will become more visible as the cook.
Remove from the heat and stir in the butter until it melts.
Add the vanilla. The pudding will continue to thicken as it cools.
Pour equal amounts into 4 serving cups. Chill for about an hour until cold.

Butterscotch tapioca pudding Recipe - (4.1/5) image

Provided by á-39535

Number Of Ingredients 11

1 can evaporated milk
2 egg yolks
2/3 cup whole milk
3 Tb instant tapioca
1/4 tsp. kosher salt
3 Tb. unsalted butter
2/3 cup dark brown sugar
1 tsp. vanilla
1/2 cup heavy cream
2 tsp. sugar
optional-toffee crumbles to mix in and or for topping

Steps:

Warm the evaporated milk in a saucepan until it comes to boiling point. Reduce the heat to low and keep it warm. In a separate bowl, whisk together the egg yolk, milk, tapioca and salt. Let stand 5 minutes. Melt the butter in a saucepan on medium heat, add the brown sugar and cook until the sugar melts and starts to foam, about 4 minutes. Slowly whisk in the warm evaporated milk, stirring until smooth. Be careful as it will bubble like mad. Add the tapioca mixture and bring the pudding to a gentle boil. Cook, stirring constantly for an additional 3-4 minutes. Remove form the heat. Stir in the vanilla. Pour half the pudding among 4 serving dishes, Cover with plastic wrap, pressing it to the surface as to prevent a skin from forming. Let stand or chill until serving time. Whip the heavy cream to soft peaks with the sugar and garnish the puddings with it