CREAMY TAPIOCA PUDDING
This is in response to a post on the boards. It is our favorite Tapioca Pudding. It is time consuming, so DH doesn't get it very often...and when he does, it doesn't last long at all. In fact, if it's been a really long time, he'll eat it himself in one sitting...thank goodness the Chef has the opportunity to "taste test"! ;-)) Prep time does not include soaking pearls overnight.
Provided by Cindy Lynn
Categories Dessert
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
TAPIOCA PUDDING
This homemade Tapioca Pudding recipe is a creamy, classic dessert that is easy to make and naturally gluten-free! It is the perfect dessert to make ahead and one that the whole family loves!
Provided by Lauren Allen
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often, until mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes.
- Add the eggs to a bowl and whisk to combine.
- Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. (This helps temper the eggs and bring them to a warm temperature without "scrambling" them.)
- Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.
- Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow it to cool before serving. Serve either warm or chilled.
Nutrition Facts : Calories 405 kcal, Carbohydrate 53 g, Protein 10 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 139 mg, Sodium 285 mg, Sugar 36 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
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
ROCKY ROAD PUDDING
Turn a favorite ice cream flavor into a pudding that will please kids and adults alike.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 6 to 8 servings (about 6 cups)
Number Of Ingredients 9
Steps:
- Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
- Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
- Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
- Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
- Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the marshmallows, walnuts and chocolate chips. Spoon the pudding into six to eight individual cups and top with more chocolate chips.
ROCKY ROAD PUDDING
I prepare this dessert first to make sure it has time to cool before the meal.-Tracy Golder, Bloomsburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in the whipped topping, chocolate chips, 3/4 cup marshmallows and peanuts., Pour into dessert dishes. Cover and refrigerate until set., Just before serving, sprinkle with remaining marshmallows; drizzle with chocolate syrup if desired.
Nutrition Facts : Calories 329 calories, Fat 17g fat (10g saturated fat), Cholesterol 6mg cholesterol, Sodium 271mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
ROCKY ROAD PUDDING
Take the ice cream flavor you love and try it in an all new way with our Rocky Road Pudding recipe. Peanuts and marshmallows add a satisfying texture to this creamy, smooth pudding dessert. Rock Road Pudding is certainly worth travelling the road less taken.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings, 1/2cup each
Number Of Ingredients 4
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min.
- Let stand 5 min.
- Top with nuts and marshmallows.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
ROCKY ROAD PUDDING CUPS
"Dressed up with nuts and marshmallows, this fudgy homemade pudding will delight kids of all ages. For a lunch box treat, assemble the pudding cups directly in small plastic containers with tight-fitting lids." -Carole Fraser, Toronto, Ontario
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, combine the sugar, cocoa and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in 1 cup chips until melted., Spoon into dessert dishes, 1/2 cup in each; sprinkle with pecans, marshmallows and remaining chips. Serve immediately.
Nutrition Facts : Calories 417 calories, Fat 22g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 80mg sodium, Carbohydrate 55g carbohydrate (43g sugars, Fiber 4g fiber), Protein 9g protein.
ROCKY ROAD BREAD PUDDING
Make and share this Rocky Road Bread Pudding recipe from Food.com.
Provided by Terri F.
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 F degrees.
- Butter a 2 quart baking dish.
- In dish, combine bread cubes, marshmallows, chocolate chips, and walnuts, and set aside.
- In a large bowl, stir together sugar and cocoa powder.
- Combine milk and eggs and gradually stir into the cocoa mixture.
- Pour milk mixture over bread in baking dish.
- Make sure all bread is moistened by pressing with back of large spoon.
- Bake for 45 minutes or until knife inserted near center comes out clean.
- Serve warm with whipped cream or ice cream.
Nutrition Facts : Calories 197.9, Fat 7.9, SaturatedFat 2.5, Cholesterol 55.9, Sodium 166.3, Carbohydrate 27.8, Fiber 1.6, Sugar 17.5, Protein 6.3
CREAMY ROCKY ROAD TAPIOCA PUDDING
It's everything you love in Rocky Road ice cream in thick and creamy tapioca pudding form. Bonus: It's delicious warm or chilled.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Whisk egg and milk in medium saucepan until blended. Stir in sugar and tapioca; let stand 5 min.
- Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Add chocolate, marshmallows, nuts and vanilla; stir until chocolate and marshmallows are completely melted and mixture is well blended.
- Cool 20 min.; stir. (Pudding will thicken as it cools.) Serve warm or chilled topped with COOL WHIP.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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