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
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.
COLLECTIONS (4) TAPIOCA
Make and share this Collections (4) Tapioca recipe from Food.com.
Provided by Duckie067
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix the egg yolk with a little bit of the milk in a saucepan.
- Add the rest of the milk, tapioca, sugar, salt, water, and coffee. Bring it to a boil over direct heat until tapioca is clear.
- Stir constantly to avoid sticking.
- Remove from heat. Add the stiffly beaten egg whites and fold into the hot mixture. Add vanilla into mixture and fold again.
- Cool.
- Pineapple Tapioca 2 1/2 cups of crushed pineapple (keep juice) 1/4 cup of minute tapioca 1/3 cup of sugar 1/8 tsp salt. Mix all ingredients into a double boiler.
- Cook for 20 minutes or until the tapioca is clear.
- Chill and serve. Indian Tapioca Pudding 1/3 cup of minute tapioca 1/4 cup of all purpose corn meal 1 quart of milk, scalded 1 cup of dark molasses 1/2 tsp salt 2 Tbsp butter 1 1/2 cups of cold milk Combine tapioca, corn meal, and put it into the scalded milk.
- Cook until tapioca is clear--stirring constantly so it will not stick or burn.
- Add the molasses, salt, and butter.
- Pour into a well greased baking dish.
- Add the milk and DO NOT STIR.
- bake in oven at 350* for 1 hour.
- Serve with whipped cream.
- Also great with dried fruit, fresh fruits, or an assortment of nuts.
- Princess Pudding 1 cup of minute tapioca 3 1/2 cups of boiling water 1/2 cup of sugar 1/2 pint of tart jelly 1/2 tsp salt Cook the tapioca in the water with sugar and salt until it is clear and has "jellied".
- Add the jelly and stir until dissolved.
- Chill and serve cold.
- Can be served with whipped cream or a soft custard.
Nutrition Facts : Calories 1198.4, Fat 23.3, SaturatedFat 13, Cholesterol 239.1, Sodium 1263.6, Carbohydrate 226.8, Fiber 0.1, Sugar 180.2, Protein 23.8
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