BAKED TAPIOCA PUDDING WITH CINNAMON SUGAR BRûLéE
This pudding offers you both the satisfying crack of using your spoon to break through a brûlée topping and the sensation of dipping that spoon into fluffy pudding. Tapioca generally isn't baked, but it is easier than cooking it on top of the stove. And once the pudding is in the oven you can leave it alone, as opposed to the stovetop method, which requires frequent stirring to prevent scorching. The use of pearl tapioca makes for a springy texture, and cinnamon in the topping adds a bit of spice.
Provided by Melissa Clark
Categories dessert
Time 1h10m
Yield 6 to 8 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 300 degrees
- In a medium saucepan, bring the milk, cream and cinnamon stick to a simmer. Whisk in the tapioca. Simmer until the pearls are completely tender, about 20 minutes.
- In a large bowl, whisk together the egg yolks, granulated sugar and salt. Whisking constantly, pour in a third of the tapioca mixture. Whisk yolk mixture into the pot of tapioca; simmer over medium-low heat, stirring constantly with a heat-proof spatula, until thick enough to coat the back of a spoon, about 5 minutes.
- Transfer pudding to a buttered 1.5-quart gratin dish. Sprinkle the top with Demerara sugar and cinnamon. Bake, uncovered, until the pudding is firm around the edges and jiggly in the center, about 30 minutes. Put under the broiler until top is bubbling and golden, 3 to 5 minutes. (Watch carefully to make sure it doesn't burn.) Eat warm, or chill and serve cold, removing the cinnamon stick while serving.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 129 milligrams, Sugar 17 grams
CAPPUCCINO TAPIOCA PUDDING WITH CARDAMOM BRULEE
There's really nothing quite like tapioca pudding to take me back to childhood, when I would eat those plastic cups of the store-bought variety. Of course, homemade is so much better, and it's really not difficult to make. It just requires a little patience and some stirring. I like to make a few cups at a time, eat one (or, okay, two or three). Then, before things get really out of control, I portion the rest into 1/2-cup ramekins and store them in the freezer. To take it over the top, I sprinkle just a touch of one of my favorite aromatic spices, cardamom, on top, along with some sugar, and torch the top to get that crackly brûléed effect.
Yield makes 6 (1/2-cup) servings
Number Of Ingredients 7
Steps:
- Pour 1 cup of the milk into a heavy saucepan. Add the tapioca and let soak for at least 30 minutes.
- Pour the remaining 2 cups of milk into a mixing bowl or glass measuring cup, sprinkle the espresso powder over, let it sit for a minute or two, and then stir to dissolve.
- Whisk the espresso-milk mixture into the tapioca mixture, along with the egg yolks, salt, and 1/3 cup of the sugar. Over medium heat, slowly bring the mixture just barely to a boil, stirring constantly; it will take 10 to 15 minutes. Reduce the heat until the mixture is barely simmering, and continue cooking the tapioca, stirring occasionally, until the beads swell up and become almost translucent and the custard thickens, another 15 to 20 minutes.
- Remove from the heat and let it cool. Spoon the pudding into 6 individual 1/2-cup ramekins and wrap each in plastic wrap, pressing the plastic directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until chilled. It will keep it the refrigerator for several days or in the freezer for up to 2 months.
- When you are ready to eat, unwrap one of the ramekins of pudding (thaw it first if frozen), and sprinkle the top with 1 teaspoon of the remaining sugar and a pinch of cardamom. Use a small culinary blowtorch to caramelize the sugar on top, keeping the torch moving so you deeply brown but don't blacken the sugar, then eat.
CAPPUCCINO PUDDING
With its fun combination of chocolate, coffee and cinnamon, this smooth dessert is one of my favorites. A garnish of whipped topping and chocolate wafer crumbs provides additional appeal. -Cindy Bertrand, Floydada, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Dissolve coffee in boiling water; set aside. In a large bowl, combine the milk, pudding mix and cinnamon. Beat on low speed for 2 minutes. Let stand for 2 minutes or until set. , Stir in coffee. Fold in whipped topping. Spoon into serving dishes. Garnish with additional whipped topping and wafer crumbs if desired.
Nutrition Facts : Calories 105 calories, Fat 2g fat, Cholesterol 2mg cholesterol, Sodium 48mg sodium, Carbohydrate 17g carbohydrate, Fiber 3g protein.
CAPPUCCINO DESSERT
Take one bite of our creamy Cappuccino Dessert and you'll think you've hit the pudding jackpot. This Cappuccino Dessert features a delightful dollop of COOL WHIP LITE Whipped Topping on each serving.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 5 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix, coffee granules and milk with whisk 2 min.; pour into 5 dessert dishes.
- Refrigerate 1 hour.
- Whisk cinnamon into COOL WHIP; spoon over pudding.
Nutrition Facts : Calories 90, Fat 2 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
TAPIOCA BRûLéE
Try this sweet alternative to fat-and cholesterol-laden crème brûlée.
Yield Serves 4
Number Of Ingredients 6
Steps:
- Combine milk, sugar and tapioca in heavy small saucepan. Let stand 5 minutes. Whisk in egg. Stir over medium heat until mixture thickens and comes to boil. Cool.
- Divide raspberries among four 1/2-cup ramekins. Spoon tapioca over berries; smooth tops. Chill overnight.
- Preheat broiler. Sprinkle brown sugar over each pudding. Broil until brown sugar melts and bubbles. Serve.
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