Best Large Pearl Tapioca Pudding Recipes
LARGE PEARL TAPIOCA PUDDING (AKA EYEBALL PUDDING)
My husband and his parents love tapioca. Every time they visit I make a batch. Large pearl tapioca can be hard to find in a grocery store (it's one of those time consuming things to cook) but I find them in Asian grocery stores.
Provided by Chefiebig
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 258.5, Fat 6.8, SaturatedFat 3.9, Cholesterol 67.8, Sodium 165.6, Carbohydrate 43.3, Fiber 0.1, Sugar 25.5, Protein 6.6
LARGE PEARL TAPIOCA PUDDING RECIPE - (4.2/5)
Provided by MJH
Number Of Ingredients 7
Steps:
- Soak tapioca in bowl of water overnight. 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. Optional: Add chocolate. Reduce heat to medium-low; cook until chocolate is completely melted, stirring constantly. Stir in vanilla. Remove from heat and gently fold in egg whites. Pour tapioca into a serving bowl, cover and chill.
LARGE PEARL TAPIOCA PUDDING
Steps:
- 1. Soak tapioca overnight in refrigerator. 2.Bring milk to a boil in a double boiler over simmering water. 3.Add salt and tapioca to milk. 4.Stirring constantly, cook tapioca in double boiler for 1 hour or until tapioca is clear and milk is thickened. 5.Beat egg whites with half of sugar until firm peaks, set aside. 6.Beat yolks with remaining sugar. 7.Temper yolks with some of the hot custard. 8. Stir tempered yolks into hot custard, cook over double boiler an additional 15 minutes. 9. Stir in vanilla. 10. Remove from heat and fold in egg whites. 11. Transfer pudding to individual bowls or a large serving bowl, cover and chill. 12. Top with dusting of fresh grated nutmeg.
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