CLASSIC TAPIOCA PUDDING
A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.
Provided by Nicole
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
- Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 33 g, Cholesterol 74.2 mg, Fat 5.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 22.3 g
TAPIOCA PUDDING
This homemade Tapioca Pudding recipe is a creamy, classic dessert that is easy to make and naturally gluten-free! It is the perfect dessert to make ahead and one that the whole family loves!
Provided by Lauren Allen
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often, until mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes.
- Add the eggs to a bowl and whisk to combine.
- Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. (This helps temper the eggs and bring them to a warm temperature without "scrambling" them.)
- Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.
- Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow it to cool before serving. Serve either warm or chilled.
Nutrition Facts : Calories 405 kcal, Carbohydrate 53 g, Protein 10 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 139 mg, Sodium 285 mg, Sugar 36 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
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.
TAPIOCA ROCKY ROAD PUDDING RECIPE
Mix chocolate, instant coffee and marshmallows to create this recipe for Tapioca Rocky Road Pudding Recipe. This rocky road pudding recipe with BAKER'S White Chocolate, JET-PUFFED Miniature Marshmallows and more is a real treat!
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Beat first 5 ingredients with whisk in medium saucepan until blended; let stand 5 min. Add chocolate.
- Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in remaining ingredients.
- Cool 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
MOCK TAPIOCA PUDDING
Make and share this Mock Tapioca Pudding recipe from Food.com.
Provided by Donna M.
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, with electric mixer at high speed, beat egg white until soft peaks form.
- Gradually beat in 2 tablespoons of the sugar, and beat until stiff peaks form.
- Cover and set aside.
- In a medium saucepan, mix together milk, 2 tablespoons of the sugar and egg yolk.
- Heat to a rapid boil, while stirring constantly.
- Slowly sprinkle in cereal, while continuing to stir briskly.
- Return to a boil.
- Reduce heat and simmer for 8 minutes or until thickened, stirring occasionally.
- Transfer beaten egg whites to a medium size mixing bowl.
- Slowly pour hot mixture over egg whites, while stirring with a whisk.
- Stir in vanilla.
- Spoon pudding into 4 dessert dishes.
- Chill until serving time.
- Garnish with whipped topping and cherries if desired.
Nutrition Facts : Calories 187.4, Fat 5.8, SaturatedFat 3.2, Cholesterol 63.6, Sodium 78.5, Carbohydrate 26.7, Fiber 0.4, Sugar 12.7, Protein 6.7
VANILLA TAPIOCA PUDDING
As a widower, I've recently started to learn how to cook. I created this tapioca pudding that's not only low in fat, but is easy to make, too. -Robert Daggit of Shoreview, Minnesota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the milk, tapioca, sugar and pudding mix. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla. , Spoon into four dessert dishes. Cover and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 133 calories, Fat 0 fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 118mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 0 fiber), Protein 7g protein.
CREAMY ROCKY ROAD TAPIOCA PUDDING
It's everything you love in Rocky Road ice cream in thick and creamy tapioca pudding form. Bonus: It's delicious warm or chilled.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Whisk egg and milk in medium saucepan until blended. Stir in sugar and tapioca; let stand 5 min.
- Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Add chocolate, marshmallows, nuts and vanilla; stir until chocolate and marshmallows are completely melted and mixture is well blended.
- Cool 20 min.; stir. (Pudding will thicken as it cools.) Serve warm or chilled topped with COOL WHIP.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
BAKED TAPIOCA PUDDING WITH CINNAMON SUGAR BRûLéE
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
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
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