PEARL TAPIOCA PUDDING RECIPES

OLD-FASHIONED LARGE PEARL TAPIOCA PUDDING – A COALCRACK…

Old-fashioned Large Pearl Tapioca Pudding – A Coalcrack… image

This pudding is delicious served slightly warm or chilled.

Provided by A Coalcracker in the Kitchen

Categories Desserts

Number Of Ingredients 6

Ingredients

1/2 cup large pearl tapioca (not instant or quick-cook varieties)
4 cups whole milk
1 1/2 cup sugar, divided
3 eggs, beaten
1 tsp vanilla
1/2 teaspoon salt

Steps:

Place tapioca pearls in a bowl and fill with water. Swish the pearls around, drain, refill the bowl with water and allow the pearls to sit 8 hours or overnight.
Drain the tapioca after the soak and set aside.
In a large saucepan mix milk, salt, and 3/4 cup sugar. Bring to simmer over medium heat. Add the drained tapioca when the milk starts to bubble around the edges of the pan.
Simmer 25 minutes or until tapioca pearls are mostly clear, stirring frequently to avoid sticking and scorching.
In a small bowl, beat eggs with remaining 3/4 cup sugar.Temper the eggs by slowly adding and stirring some (about half) of the hot mixture into them.
Add the tempered egg mixture back into the saucepan and stir well.Bring to a boil over medium heat and stir constantly for 2 minutes or until mixture is thick.
Remove from heat and add vanilla.
Transfer to a bowl, cover the surface with plastic wrap allowing it to rest directly on the surface of the pudding to prevent a "skin" from forming on the top.

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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