EASY TAPIOCA PUDDING RECIPE RECIPES

OLD-FASHIONED TAPIOCA PUDDING RECIPE | MYRECIPES

Old-Fashioned Tapioca Pudding Recipe | MyRecipes image

Look for tapioca with pasta and grains in the supermarket. Small pearl tapioca is different from instant tapioca and takes a bit longer to cook.

Provided by Wendy Kalen

Yield 4 servings (serving size: 1/2 cup)

Number Of Ingredients 8

Ingredients

¾ cup water
⅓ cup uncooked small pearl tapioca
2 ¼ cups 2% reduced-fat milk
¼ teaspoon salt
⅓ cup sugar
2 large eggs, lightly beaten
½ teaspoon vanilla extract
Grated whole nutmeg (optional)

Steps:

Combine 3/4 cup water and tapioca in a medium saucepan; let stand 30 minutes.
Add milk and salt to tapioca mixture; bring to a boil. Reduce heat, and simmer 30 minutes or until mixture thickens, stirring frequently. Combine sugar and eggs, stirring well with a whisk. Gradually stir about 1/2 cup hot tapioca mixture into egg mixture. Return tapioca mixture to pan. Cook 4 minutes or until thickened, stirring constantly.
Remove from heat; stir in vanilla. Spoon pudding into a bowl. Place bowl in a large ice-filled bowl; let stand 15 minutes or until pudding is cool, stirring occasionally. Cover surface of pudding with plastic wrap. Chill. Garnish with grated nutmeg, if desired.

Nutrition Facts : Calories 221 calories, CarbohydrateContent 35.5 g, CholesterolContent 109 mg, FatContent 5.3 g, FiberContent 0.1 g, ProteinContent 7.7 g, SaturatedFatContent 2.5 g, SodiumContent 252 mg

TAPIOCA PUDDING RECIPE | ALTON BROWN - FOOD NETWORK

Tapioca Pudding Recipe | Alton Brown - Food Network image

Provided by Alton Brown

Categories dessert

Total Time 16 hours 25 minutes

Prep Time 10 minutes

Cook Time 2 hours 15 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 1/2 ounces large pearl tapioca, approximately 1/2 cup
2 cups cold water
2 1/2 cups whole milk
1/2 cup heavy cream
1 egg yolk
1/3 cup sugar
1 lemon, zested
Pinch salt

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.

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