TAPIOCA PERLS RECIPES

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LARGE PEARL TAPIOCA PUDDING (AKA EYEBALL PUDDING) RECIPE ...



Large Pearl Tapioca Pudding (AKa Eyeball Pudding) Recipe ... image

My husband and his parents love tapioca. Every time they visit I make a batch. Large pearl tapioca can be hard to find in a grocery store (it's one of those time consuming things to cook) but I find them in Asian grocery stores.

Total Time 1 hours 30 minutes

Prep Time 1 hours 30 minutes

Yield 8 serving(s)

Number Of Ingredients 6

3 1/2 ounces large pearl tapioca or 1 cup large pearl tapioca
5 cups milk
1/4 teaspoon salt
2 large eggs, separated
1 cup granulated sugar
1 teaspoon vanilla

Steps:

  • Bring milk to a boil in a double boiler over simmering water.
  • Add salt and tapioca to milk.
  • Stirring constantly, cook tapioca in double boiler for 1 hour or until tapioca is clear and milk is thickened.
  • Beat egg whites with 1/2 cup sugar until firm peaks, set aside.
  • Beat yolks with remaining 1/2 cup sugar.
  • Temper yolks with some of the hot custard.
  • Stir tempered yolks into hot custard, cook over double boiler an additional 15 minutes.
  • Stir in vanilla.
  • Remove from heat and gently fold in egg whites.
  • Pour tapioca into a serving bowl, cover and chill.

Nutrition Facts : Calories 258.5, FatContent 6.8, SaturatedFatContent 3.9, CholesterolContent 67.8, SodiumContent 165.6, CarbohydrateContent 43.3, FiberContent 0.1, SugarContent 25.5, ProteinContent 6.6

TAPIOCA PEARL PUDDING RECIPE | BON APPÉTIT



Tapioca Pearl Pudding Recipe | Bon Appétit image

This textured tapioca pudding recipe was inspired by ice cream and gets its concentrated dairy flavor from milk powder, which adds richness without fat.

Provided by Alison Roman

Yield 6 Servings

Number Of Ingredients 8

2 cups whole milk
1 cup heavy cream
1 tablespoon nonfat dry milk powder
? teaspoon kosher salt
? cup small pearl tapioca (not instant or quick-cooking)
? cup sugar
1 large egg yolk, beaten to blend
Freshly grated nutmeg (for serving)

Steps:

  • Whisk milk, cream, milk powder, and salt in a medium saucepan; add tapioca and let sit 30 minutes to hydrate.
  • Add sugar to tapioca mixture and bring to a simmer over medium heat. Reduce heat to medium-low and cook, stirring often, until the consistency of a thick soup, 10–12 minutes. Whisk in egg yolk and cook, stirring occasionally, 2 minutes (it will thicken slightly). Let cool, stirring occasionally, 10 minutes.
  • Divide among small glasses. Chill pudding until cold (it will thicken), at least 2 hours. Serve topped with nutmeg.
  • DO AHEAD: Pudding can be made 3 days ahead. Cover and keep chilled.

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