OLD FASHIONED TAPIOCA PUDDING
I bought of tub of Tapioca pudding at Trader Joes and found out that my husband really really loves tapioca pudding. (really, I hardly got any) Since I don't have a TJ's near me, I went searching for a really good tapioca recipe, one that didn't use quick cooking tapioca. This one is delicious! We serve ours cold topped with a little fresh whipped cream. I found the tapioca pearls in the bulk section of my health foods store. Note that the tapioca pearls must soak overnight before you can prepare the pudding.
Provided by Kitchen Witch Steph
Categories Breakfast
Time 13h
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 555.9, Fat 38.4, SaturatedFat 23.4, Cholesterol 218.1, Sodium 121.6, Carbohydrate 48.9, Fiber 0.2, Sugar 25.7, Protein 6.1
OLD-FASHIONED TAPIOCA
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
Provided by Taste of Home
Categories Desserts
Time 4h40m
Yield 18 servings
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 149 calories, Fat 3g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 86mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
SLOW COOKER TAPIOCA PUDDING
Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to presoak small tapioca pearls prior to cooking.
Provided by GF.food
Categories Desserts Custards and Pudding Recipes
Time 3h5m
Yield 8
Number Of Ingredients 4
Steps:
- Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 30.3 g, Cholesterol 58.7 mg, Fat 5.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 66.3 mg, Sugar 22.3 g
CLASSIC TAPIOCA PUDDING
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 Desserts Custards and Pudding Recipes
Time 25m
Yield 6
Number Of Ingredients 6
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, Carbohydrate 33 g, Cholesterol 74.2 mg, Fat 5.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 22.3 g
OLD-FASHIONED TAPIOCA WITH SAUTEED NECTARINES
This pudding is delicious with almost any fruit. Substitute fresh peach or apricot wedges for the nectarines, or serve with a warm fruit compote or stewed fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Combine tapioca, sugar, 2 tablespoons honey, salt, eggs, and milk in a medium saucepan, and whisk to combine. Let stand, without stirring, for about 5 minutes. Cook over medium heat, stirring, until mixture comes to a full boil.
- Transfer to a medium bowl set over a bowl of ice water. Let stand to cool, stirring occasionally, 12 to 15 minutes. When cool, pudding can be refrigerated for up to 1 day before serving.
- Meanwhile, heat remaining 2 tablespoons honey in a medium skillet over medium heat. Add nectarine wedges, and sprinkle with ground ginger. Cook until fruit is just tender, 2 to 3 minutes. Divide the pudding among four dishes and spoon nectarines over. Top each with a sprig of mint, if desired.
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