Eggnog Minute Tapioca Pudding Recipes
EGGNOG MINUTE TAPIOCA PUDDING
They like tapioca pudding. And they really, really like eggnog! So this simple recipe made with rum extract and ground nutmeg is bound to be a hit!
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 6
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. (Pudding will be thin. It thickens as it cools.) Remove from heat.
- Stir in rum extract and nutmeg. Cool 20 min.; stir.
Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
BAKED TAPIOCA PUDDING WITH CINNAMON SUGAR BRûLéE
This pudding offers you both the satisfying crack of using your spoon to break through a brûlée topping and the sensation of dipping that spoon into fluffy pudding. Tapioca generally isn't baked, but it is easier than cooking it on top of the stove. And once the pudding is in the oven you can leave it alone, as opposed to the stovetop method, which requires frequent stirring to prevent scorching. The use of pearl tapioca makes for a springy texture, and cinnamon in the topping adds a bit of spice.
Provided by Melissa Clark
Categories dessert
Time 1h10m
Yield 6 to 8 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 300 degrees
- In a medium saucepan, bring the milk, cream and cinnamon stick to a simmer. Whisk in the tapioca. Simmer until the pearls are completely tender, about 20 minutes.
- In a large bowl, whisk together the egg yolks, granulated sugar and salt. Whisking constantly, pour in a third of the tapioca mixture. Whisk yolk mixture into the pot of tapioca; simmer over medium-low heat, stirring constantly with a heat-proof spatula, until thick enough to coat the back of a spoon, about 5 minutes.
- Transfer pudding to a buttered 1.5-quart gratin dish. Sprinkle the top with Demerara sugar and cinnamon. Bake, uncovered, until the pudding is firm around the edges and jiggly in the center, about 30 minutes. Put under the broiler until top is bubbling and golden, 3 to 5 minutes. (Watch carefully to make sure it doesn't burn.) Eat warm, or chill and serve cold, removing the cinnamon stick while serving.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 129 milligrams, Sugar 17 grams
CHOCOLATE MINUTE® TAPIOCA PUDDING
Tapioca makes this easy-to-prep chocolate pudding super-rich and creamy. Serve warm or chilled. Either way, it's delicious.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Beat egg, milk, sugar and tapioca with wire whisk in medium saucepan until well blended; let stand 5 min. Add chocolate.
- Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla.
- Cool 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 70 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 23 g, Protein 6 g
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
EGGLESS EGG FREE TAPIOCA PUDDING
I LOVE tapioca pudding and wanted to make an egg free version. This came out 100% perfect and you would never, ever know it was missing the egg!
Provided by dukeswalker
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine tapioca, milk & sugar in a medium/large saucepan and let sit for 5 minutes.
- Combine cornstarch & water in a small bowl.
- Bring to a slow boil over medium high heat, stirring constantly.
- Once bubbling, add cornstarch mixture and continue boiling for 1 minute.
- Remove from heat and add vanilla.
- Stir & allow to cool.
- Makes 6 1/2 cup servings.
Nutrition Facts : Calories 150.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 15.7, Sodium 86.1, Carbohydrate 24.9, Sugar 15.3, Protein 3.7
TAPIOCA PUDDING (USING MINUTE TAPIOCA)
This is comfort food at its finest. I love it hot, I love it warm, but I absolutely adore it ice-cold from the refrigerator. Personally, I think it belongs in it's own food group. But perhaps I'm biased. :D Hmmm, I think I might need to go make some tapioca pudding after posting this recipe... DH loves it when I make this, and I like that I don't have to fuss with soaking the tapioca overnight. I never remember to do that... (P.S. Decisions, decisions...they want to know how many servings? I suppose I should say something other than one, huh? LOL)
Provided by UnknownChef86
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar, tapioca, milk and egg in a saucepan, let set 5 minutes.
- Cook on medium heat, stirring constantly, til mixture comes to a full boil.
- Remove from heat, then stir in vanilla.
- Cool 20 minutes, then stir.
- Serve warm or cold.
EGGNOG PUDDING
For dessert in a hurry, I jazz up pudding mix to create this delicious pudding. The recipe is easy to double and serve in a no-fuss graham cracker crust.-Kim Jorgensen, Coulee City, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine the first four ingredients. Beat for 2 minutes. Spoon into individual dishes. Sprinkle with nutmeg if desired.
Nutrition Facts :
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
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- In a small bowl, soak 1 cup small tapioca pearls in 2 ½ cups of milk. Stir, and place in the refrigerator for 3 hours.
- After letting the tapioca soak, pour the tapioca and milk into a medium sauce pan. Add to the tapioca mixture: 1 ½ cups eggnog, ¼ cup sugar, salt, cinnamon, and nutmeg. Heat on medium heat, stirring frequently to keep milk from scalding. Once the tapioca mixture has almost reached a boil (do not boil), turn down the heat slightly, just to maintain a low simmer. Simmer for 10 to 15 minutes, stirring constantly to keep the milk from scalding. The tapioca should thicken a lot during this step.
- Carefully taste-test tapioca to be sure pearls are soft and no longer chewy. If you need to cook it longer, cook for an additional 5 minutes and check again, repeating until done. If your tapioca is taking longer than the 20 minutes, turn the heat up a little, and continue stirring.
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