Best Old Fashioned Tapioca Pudding Recipes

OLD FASHIONED TAPIOCA PUDDING

Old Fashioned Tapioca Pudding image

I bought of tub of Tapioca pudding at Trader Joes and found out that my husband really really loves tapioca pudding. (really, I hardly got any) Since I don't have a TJ's near me, I went searching for a really good tapioca recipe, one that didn't use quick cooking tapioca. This one is delicious! We serve ours cold topped with a little fresh whipped cream. I found the tapioca pearls in the bulk section of my health foods store. Note that the tapioca pearls must soak overnight before you can prepare the pudding.

Provided by Kitchen Witch Steph

Categories Breakfast

Time 13h

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup pearl tapioca
1 1/2 cups milk
1 1/2 cups heavy cream
1 fresh vanilla bean
1/2 cup sugar
1 pinch salt
2 egg yolks

Steps:

Soak the pearls in water overnight, covered well with water. Drain the water off.
Heat the milk, cream, vanilla bean (split and scraped), and tapioca to a slow simmer in a heavy pot and cook for 1 hour, stirring often.
Add the sugar and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan.
Put the yolks into a bowl and stir in some of the tapioca mixture to temper the eggs.
Then add yolks to the pan while stirring. Pour into a bowl and cool.
You can it it warm (as I hear it is often served in the colder months) We like ours after it has chilled several hours in the fridge at any time of year.

Nutrition Facts : Calories 555.9, Fat 38.4, SaturatedFat 23.4, Cholesterol 218.1, Sodium 121.6, Carbohydrate 48.9, Fiber 0.2, Sugar 25.7, Protein 6.1

OLD FASHIONED TAPIOCA PUDDING RECIPE - (4.4/5)

Old Fashioned Tapioca Pudding Recipe - (4.4/5) image

Provided by á-25010

Number Of Ingredients 10

Ingredients

3 tablespoons instant tapioca
3 tablespoons sugar-substitute
1 tablespoon granulated sugar
2 tablespoons light pancake syrup or honey
1/4 teaspoon salt
1 large egg, use higher omega-3 egg, if available
1/4 cup egg substitute
2 cups 1 % low-fat or skim milk
1/2 teaspoon vanilla extract
pinch of ground cinnamon, optional

Steps:

1.Add tapioca, sugar-substitute, sugar, pancake syrup, salt, egg, egg substitute, and milk to a medium nonstick saucepan and whisk until smooth. Let stand (don't stir), for exactly 5 minutes. 2.Cook over medium heat, stirring often, just until mixture comes to a full boil. Stir in vanilla extract and ground cinnamon, if desired. Transfer pudding to a medium bowl that is sitting in a larger bowl partly filled with ice. Let stand, stirring occasionally, for about 12 minutes. 3.Spoon into 4 serving dishes or cups and eat immediately, or cover dishes with plastic wrap and store in refrigerator (serve within 2 days).

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