Tapioca Cream Recipes

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:

• 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.

Steps:

• Beat the egg white until stiff.
• Add the tapioca to the milk in a double boiler.
• Cook until tapioca is transparent, stirring frequently.
• Add half the sugar to the milk and half to the egg yolk, lightly beaten.
• Add salt to the egg mixture.
• Pour hot mixture slowly over the egg mixture.
• Return to the double boiler and cook until thickened, stirring constantly.
• Fold in the stiffly beaten egg white.
• Serve very cold.

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:

• 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.

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:

• Add dry tapioca balls in a pot, and cover with water.
• Turn on medium to high heat, and wait until the water comes to a boil.
• Watch closely, so as not to let the tapioca get mushy.
• When the tapioca has become soft, drain the water from the pot and leave tapioca to cool.
• In another medium sized pot, add the coconut milk (and or cream).
• Heat, and add sugar, stirring intermittently to ensure that there are no lumps.
• Ensure that the sugar has dissolved, and then add the thickening agent (flour or cornstarch). Continue to stir while the cream begins to thicken, and is smooth.
• To make things easier, place the muffin cups in a muffin tin.
• Fill each cup with about 1" of tapioca.
• Follow by topping each with another 1" of coconut pudding.
• Set tray in the refrigerator to cool (this will also let the coconut cream further set).
• Serve when you can no longer resist staring at them!

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:

• 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.