TAPIOCA PUDDING NO EGGS RECIPES

CLASSIC TAPIOCA PUDDING RECIPE | ALLRECIPES

Classic Tapioca Pudding Recipe | Allrecipes image

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 Custards and Puddings

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

3 cups whole milk
½ cup quick-cooking tapioca
½ cup white sugar
¼ teaspoon salt
2 eggs, beaten
½ teaspoon vanilla extract

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, CarbohydrateContent 33 g, CholesterolContent 74.2 mg, FatContent 5.6 g, ProteinContent 7.4 g, SaturatedFatContent 2.8 g, SodiumContent 169.1 mg, SugarContent 22.3 g

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

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