Best Large Pearl Tapioca Pudding Aka Eyeball Pudding Recipes

RICE COOKER TAPIOCA PUDDING

Steps:

• Place the tapioca in the rice cooker bowl.
• In a 4-cup measuring cup or small bowl, whisk together the milk, egg, sugar, and salt.
• Pour the milk mixture over the tapioca; stir to combine.
• Close the cover and set for the Porridge cycle or approxiamately 20 minutes.
• When the machine switches to the Keep Warm cycle, remove the bowl from the cooker and stir in the vanilla.
• Pour the pudding into a large bowl or individual dessert dishes.
• Let cool.
• Serve warm, if desired, or refrigerate, covered with plastic wrap.

OLD-FASHIONED TAPIOCA

Steps:

• In a 4- to 5-qt. slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours., In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture. Return all to the slow cooker, stirring to combine. Cover and cook 30 minutes longer or until a thermometer reads 160°. Stir in vanilla., Serve with strawberries and whipped cream if desired.

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.

ALTON BROWN'S 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; 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.

PEARL TAPIOCA PUDDING

Steps:

• In crock-pot combine tapioca (large round kind, no substitutes) and water and soak overnight. Add brown sugar and salt; cover and cook for 12 hours on low.
• Stir gently once in a while. Chill.
• Add walnuts and vanilla.
• Pour in a deep glass dish and cover with sweetened whipped cream.
• This is easy to do in crock-pot and takes no watching.
• Serves 8.
• Recipe may be doubled.
• Variation: Add the juice from 1 can crushed pineapple to the water to make 3 cups.
• Fold in the pineapple before cooling.
• Just before serving, you may wish to add fresh chopped peanuts.

JAMAICAN TAPIOCA PUDDING

Steps:

• Soak tapioca in the water for 30 minutes in a 1 1/2 quart saucepan.
• Lightly beat the egg yolks.
• After the 30 minutes; add milk, rum, salt, and egg yolks to the tapioca.
• Stir over medium heat until boiling. Turn heat down to low.
• Simmer, uncovered, for 15 minutes; stirring often.
• Beat the egg whites with the sugar until soft peaks form.
• After the 15 minutes, fold about 3/4 cup of hot tapioca into the egg whites and then gently fold egg mixture back into your saucepan. Stir well over low heat for about 3 more minutes.
• Remove from heat and cool for 15 minutes then stir in vanilla, nutmeg, allspice, and cloves.
• Serve warm or chilled.

LARGE PEARL TAPIOCA PUDDING (AKA EYEBALL PUDDING)

Steps:

• Bring milk to a boil in a double boiler over simmering water.
• Add salt and tapioca to milk.
• Stirring constantly, cook tapioca in double boiler for 1 hour or until tapioca is clear and milk is thickened.
• Beat egg whites with 1/2 cup sugar until firm peaks, set aside.
• Beat yolks with remaining 1/2 cup sugar.
• Temper yolks with some of the hot custard.
• Stir tempered yolks into hot custard, cook over double boiler an additional 15 minutes.
• Stir in vanilla.
• Remove from heat and gently fold in egg whites.
• Pour tapioca into a serving bowl, cover and chill.