Large Pearl Tapioca Pudding Aka Eyeball Pudding Recipes

LARGE PEARL TAPIOCA PUDDING (AKA EYEBALL PUDDING)

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.

SLOW COOKER TAPIOCA PUDDING

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.

LARGE PEARL TAPIOCA PUDDING RECIPE - (4.2/5)

Steps:

• Soak tapioca in bowl of water overnight. 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. Optional: Add chocolate. Reduce heat to medium-low; cook until chocolate is completely melted, stirring constantly. Stir in vanilla. Remove from heat and gently fold in egg whites. Pour tapioca into a serving bowl, cover and chill.

CLASSIC TAPIOCA PUDDING

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.