Pomegranate Tapioca Recipes

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.

OLD-FASHIONED TAPIOCA

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.

OLD-FASHIONED TAPIOCA WITH SAUTEED NECTARINES

Steps:

• Combine tapioca, sugar, 2 tablespoons honey, salt, eggs, and milk in a medium saucepan, and whisk to combine. Let stand, without stirring, for about 5 minutes. Cook over medium heat, stirring, until mixture comes to a full boil.
• Transfer to a medium bowl set over a bowl of ice water. Let stand to cool, stirring occasionally, 12 to 15 minutes. When cool, pudding can be refrigerated for up to 1 day before serving.
• Meanwhile, heat remaining 2 tablespoons honey in a medium skillet over medium heat. Add nectarine wedges, and sprinkle with ground ginger. Cook until fruit is just tender, 2 to 3 minutes. Divide the pudding among four dishes and spoon nectarines over. Top each with a sprig of mint, if desired.

TAPIOCA BRûLéE

Steps:

• Combine milk, sugar and tapioca in heavy small saucepan. Let stand 5 minutes. Whisk in egg. Stir over medium heat until mixture thickens and comes to boil. Cool.
• Divide raspberries among four 1/2-cup ramekins. Spoon tapioca over berries; smooth tops. Chill overnight.
• Preheat broiler. Sprinkle brown sugar over each pudding. Broil until brown sugar melts and bubbles. Serve.

BUTTERSCOTCH TAPIOCA

Steps:

• In a saucepan, combine the tapioca and milk. Set aside for 5 minutes.
• Add the brown sugar, salt and egg yolks, mix well.
• Cook on low heat; stirring often, for 15 to 20 minutes, until the mixture begins to bubble and thicken. The tiny pearls of tapioca will become more visible as the cook.
• Remove from the heat and stir in the butter until it melts.
• Add the vanilla. The pudding will continue to thicken as it cools.
• Pour equal amounts into 4 serving cups. Chill for about an hour until cold.