Tapioca Pearl Pudding Recipes

Steps:

• 1. Soak the pearls in water overnight, covered well with water. Drain the water off. Heat the milk, cream, vanilla bean (split and scraped) or vanilla, 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.
• 2. Put the yolks into a bowl and slowly stir in a small amount of the tapioca mixture to temper the eggs. Add abit more of the hot mixture to the egg mixture. Stir well. Then add yolks to the pan while stirring. Pour into a bowl and cool. You can serve it warm (as I hear it is often served in the colder months) but we like ours after it has chilled several hours in the fridge at any time of year.

Steps:

• Bring milk to a boil in a double boiler over simmering water.
• Add salt and tapioca to milk.
• Stirring constantly, cook tapioca in double boiler for 1 hour or until tapioca is clear and milk is thickened.
• Beat egg whites with 1/2 cup sugar until firm peaks, set aside.
• Beat yolks with remaining 1/2 cup sugar.
• Temper yolks with some of the hot custard.
• Stir tempered yolks into hot custard, cook over double boiler an additional 15 minutes.
• Stir in vanilla.
• Remove from heat and gently fold in egg whites.
• Pour tapioca into a serving bowl, cover and chill.