Creamy Tapioca Pudding Recipes

Steps:

• Soak the pearls in water overnight, covered well with water. Drain the water off.
• Heat the milk, cream, vanilla bean (split and scraped), and tapioca to a slow simmer in a heavy pot and cook for 1 hour, stirring often.
• Add the sugar and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan.
• Put the yolks into a bowl and stir in some of the tapioca mixture to temper the eggs.
• Then add yolks to the pan while stirring. Pour into a bowl and cool.
• You can it it warm (as I hear it is often served in the colder months) We like ours after it has chilled several hours in the fridge at any time of year.

Steps:

• In a bowl, soak tapioca in 2 cups of room temperature water overnight.
• Drain water.
• In double boiler, heat milk just until no longer cold.
• Add salt and tapioca.
• Continue heating until small bubbles appear at sides of pan.
• Cover, turn heat to very low and cook for one hour.
• Make sure that milk mixture does not simmer or boil.
• Separate egg whites from yolks.
• Beat egg yolks and sugar toether until light yellow in color.
• Add a little of the hot mixture to the egg yolks and blend thoroughly.
• Then add the egg yolk mixture to the hot milk mixture, stirring constantly.
• Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes.
• Beat egg whites until stiff.
• Slowly fold the hot tapioca mixture into the egg whites.
• Stir in vanilla.
• Serve warm or chilled.

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.

Steps:

• Mix the tapioca pearls with the milk in a large pot and let them soak for at least an hour.
• Add the salt and bring the mixture to a boil.
• Simmer on low heat for five minutes while adding the sugar gradually.
• Beat the egg in a separate bowl and mix in about half of the hot mixture. Pour the egg back into the pot and mix well.
• Bring the mixture to a boil again and then cut it down to low heat.
• Mix in the vanilla extract.
• Simmer for another ten minutes, stirring constantly.

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.

Steps:

• Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.
• Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.

Steps:

• Milk the milk, tapioca, egg, and sugar together in a saucepan until the sugar has dissolved; allow to stand for 5 minutes.
• Whisk in the chocolate and cocoa powder.
• Place over medium heat, bring to a boil, whisking constantly, and let boil for 2 minutes.
• Remove from heat and whisk in the vanilla extract. Allow to cool for 20 minutes. Serve warm or chilled.

Steps:

• In a saucepan, combine the milk, sugar, tapioca, egg yolk and salt; let stand for 5 minutes. Cook and stir over medium heat until mixture comes to a full boil. Remove from the heat; stir in vanilla. Cool slightly. Spoon into serving dishes. Cover and refrigerate until chilled.

Steps:

• Bring water to a boil in a 1-quart heavy saucepan. Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes. Whisk in cream, 1/4 cup sugar, and 1/8 teaspoon salt and simmer, uncovered, whisking occasionally, until tapioca is cooked through, about 3 minutes. Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes.
• Meanwhile, grind fennel seeds in grinder. Pulse strawberries in a food processor with fennel and remaining 2 tablespoons sugar until coarsely puréed. Divide among (6-ounce) glasses.
• Spoon tapioca over strawberries. Chill until cold, about 15 minutes.

Steps:

• In a large sauce pan stir together the milk & pudding mix, then cook over a medium to medium-high heat, stirring constantly, for about 25 minutes, or until the mixture comes to a full boil.
• Remove from heat & let cool 5 minutes, then stir well.
• Let cool another 5 minutes & again stir well.
• Let cool another 5 minutes & stir in the cheese.
• Pour into a bowl, cover the surface of the pudding with plastic wrap & let set for about an hour.
• If the chocolate chips are to be included, quickly stir them in, then again cover the pudding with plastic wrap & let it cool completely ~ OR enjoy it slightly warm!

Steps:

• Combine tapioca, milk, egg yolk and 3 Tbsp. sugar in medium saucepan. Let stand 5 min.
• Meanwhile, beat egg white in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until soft peaks form.
• Bring to full boil on medium heat, stirring constantly. Remove from heat. Quickly stir egg white mixture into hot tapioca in saucepan until well blended. Stir in vanilla. Cool 20 min. Stir before serving.