SUGAR FREE TAPIOCA PUDDING RECIPES
TAPIOCA PUDDING RECIPE | ALTON BROWN | FOOD NETWORK
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
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.
OLD-FASHIONED TAPIOCA PUDDING RECIPE | MYRECIPES
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
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
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CHRISTMAS COLCHESTER PUDDING | FRUIT RECIPES | JAMIE OLIVER
Wow your guests with this show-stopper of a pud – a magic alternative to the traditional trifle. Try colouring your meringue for an extra special, festive twist.
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 360 calories per serving
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 360 calories per serving
- Soak the tapioca in the milk in a saucepan for 1 hour before cooking.
- Place the pan over a medium heat and add the vanilla extract, 100g of the caster sugar, clementine zest and a pinch of sea salt.
- Gently simmer for 20 minutes, or until softened and thickened. Turn off the heat and allow to cool slightly.
- Heat 200ml of water in a saucepan over a low heat. Add the egg yolks and remaining 50g of caster sugar to a heatproof bowl and place over the simmering water.
- Whisk the yolks and sugar until thick and light in colour. Remove from the heat and fold through the tapioca.
- In a bowl, whisk the double cream until it forms soft peaks and fold through the tapioca mixture. Allow to cool completely in the fridge while you make the rest of the layers.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Place the almonds in a colander and rinse under cold water. Drain well, then tip into a bowl with the icing sugar and orange zest, tossing to coat.
- Spread over a large lined baking sheet and bake for 10 minutes, or until golden. Allow to cool slightly, then chop into large pieces.
- Combine the berries, sugar and a splash of Cointreau in a saucepan. Cook over a low heat for about 10 minutes, or until the berries are lightly cooked but still holding their shape.
- Use a slotted spoon to remove the fruit and set aside.
- Place the pan of juice over a medium heat and simmer until it has reduced to a light syrup. Set aside to cool.
- To make the meringue, whisk the egg whites until they form stiff peaks.
- Combine the sugar and 80ml of water in a medium pan, then place on a high heat. Add a sugar thermometer to the pan. Brush the edges of the pan to release excess sugar crystals.
- When the temperature reaches 110ºC, turn the heat down to low and heat slowly until the temperature comes back up to 120ºC.
- Take the pan off the heat and allow the bubbles to settle (this will take about 20 seconds).
- Carefully start pouring the syrup into the egg white, whisking continuously on a low speed. The syrup cooks the egg white so it’s important to pour the syrup in a constant slow stream.
- Let the mixer continue for a further 10 minutes on a slow speed. This cools down the egg whites and makes it look thick and glossy.
- Just before it’s ready, add a few drops of the pink food colouring (if using) for a pale pink meringue.
- Spoon into a piping bag with a 10mm plain nozzle.
- Spoon a few berries and a little syrup into the base of the serving dishes. Top the fruit with a layer of cooled tapioca mixture.
- Pipe big peaks of meringue around the edges of each dish to create a border, then use a cook’s blowtorch to quickly set and colour it.
- Pop some berries in the centre and scatter over the candied almonds and gold leaf (if using).
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OLD-FASHIONED TAPIOCA RECIPE: HOW TO MAKE IT
My family loves old-fashioned tapioca, but I don’t always have time to make it. So I came up with this simple recipe that lets us enjoy one of our favorites without all the hands-on time. —Ruth Peters, Bel Air, Maryland
From tasteofhome.com
Reviews 5
Total Time 04 hours 40 minutes
Category Desserts
Calories 149 calories per serving
From tasteofhome.com
Reviews 5
Total Time 04 hours 40 minutes
Category Desserts
Calories 149 calories per serving
- In a 4- to 5-qt. slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours., In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture. Return all to the slow cooker, stirring to combine. Cover and cook 30 minutes longer or until a thermometer reads 160°. Stir in vanilla., Serve with strawberries and whipped cream if desired.
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CREAMY VANILLA PUDDING RECIPE: HOW TO MAKE IT
This creamy vanilla pudding turns out perfect every time! It's quick and easy to make, and the result is an old-fashioned pudding that's great for an after-school snack or to use as a base for many delicious desserts. —Jeanne Bullard, Charlotte, North Carolina
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Desserts
Calories 244 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Desserts
Calories 244 calories per serving
- Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm.
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This creamy vanilla pudding turns out perfect every time! It's quick and easy to make, and the result is an old-fashioned pudding that's great for an after-school snack or to use as a base for many delicious desserts. —Jeanne Bullard, Charlotte, North Carolina
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Desserts
Calories 244 calories per serving
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Reviews 4.6
Total Time 20 minutes
Category Desserts
Calories 244 calories per serving
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