Tapioca Pudding In Pumpkins Recipes
TAPIOCA PUDDING IN PUMPKINS
Dinner guests will love this unique dessert. If you really love pumpkin, scoop some out along with each spoonful of pudding. -Lesli Dustin, Nibley, UT
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Wash each pumpkin; cut a 2-in. circle around stem. Remove top and discard. Remove loose fibers and seeds from the inside and discard or save seeds for roasting. Sprinkle insides of pumpkins with 1/2 teaspoon cinnamon. Place in a shallow roasting pan; add 1 in. of water to pan. Cover and bake at 350° for 45 minutes., Meanwhile, in a large saucepan, combine the sugar, tapioca, salt and milk. Let stand for 5 minutes. Bring to a boil, stirring constantly. 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 vanilla. Pour into pumpkins. Cover and bake 15-30 minutes longer or until pumpkins are tender. Sprinkle with roasted pumpkin seeds if desired and remaining cinnamon.
Nutrition Facts : Calories 566 calories, Fat 10g fat (5g saturated fat), Cholesterol 157mg cholesterol, Sodium 318mg sodium, Carbohydrate 113g carbohydrate (54g sugars, Fiber 5g fiber), Protein 19g protein.
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
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
TAPIOCA PUDDING
Steps:
- Grease mold well and let it chill in refrigerator.
- Combine milk, cream, vanilla, tapioca and currants in saucepan and bring to boil. Turn down heat and simmer for 6 to 7 minutes while stirring constantly with wooden spoon. Remove from heat and set aside.
- Combine sugar, egg yolks, gelatin and orange peel in bowl and whisk rapidly until light and lemon colored.
- Pour 1/2 cup of tapioca mixture into egg yolk mixture; stir well.
- Pour egg yolk mixture into saucepan. Bring to boil and cook for 1 minute. Let cool until warm enough to touch. Remove vanilla bean.
- Pour pudding mixture into chilled mold and let it cool several hours. Before demolding, run mold under warm water.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 11 grams, Sodium 46 milligrams, Sugar 17 grams
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