Tapioca Pudding Modified Recipes

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CLASSIC TAPIOCA PUDDING



Classic Tapioca Pudding image

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

3 cups whole milk
½ cup quick-cooking tapioca
½ cup white sugar
¼ teaspoon salt
2 eggs, beaten
½ teaspoon vanilla extract

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 MODIFIED



Tapioca Pudding Modified image

This is the basic recipe for fluffy tapioca pudding as listed on the Kraft Minute tapioca box. My husband loves tapioca pudding, but is diabetic, so I am experimenting with making it with Splenda and low fat milk. Note. I used scant tablespoons of Spenda Granular.

Provided by Betty H.

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 egg white
4 tablespoons Splenda granular, divided
4 1/2 tablespoons minute tapioca
2 cups 2% low-fat milk
1 egg yolk
1 teaspoon vanilla

Steps:

  • Mix milk, tapioca, 2 tablespoons splenda, and egg yolk in medium saucepan. Let stand 5 minutes.
  • Beat egg white with electric mixer to soft peaks. Gentle add 2 tablespoons Splenda.
  • Cook milk mixture over medium heat, stir constantly until it comes to a full boil. Remove from heat. Combine with egg white mixture. Add vanilla. Use elect. mixer quickly to combine whites and milk mixture. Cover with plastic wrap over surface of pudding. Let stand 20 minutes. Uncover and mix with elect. mixer once more. Recover and refrigerate.

Nutrition Facts : Calories 89.4, Fat 2.3, SaturatedFat 1.3, Cholesterol 38, Sodium 89.8, Carbohydrate 13.1, Sugar 10.5, Protein 3.7

TAPIOCA PUDDING



Tapioca Pudding image

The best thing about this creamy, old-fashioned pudding is that it's made the night before. That's a real plus when cooking for a crowd.-Bernice Hartje, Cavalier, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 50-60 servings.

Number Of Ingredients 8

4 packages (3 ounces each) tapioca pudding mix
8 cups milk
1 carton (16 ounces) frozen whipped topping, thawed
2 cans (15-3/4 ounces each) lemon pie filling
4 cans (15 ounces each) fruit cocktail, drained
4 cans (15 ounces each) mandarin oranges, drained
1 can (20 ounces) crushed pineapple, drained
1 package (10-1/2 ounces) pastel or plain miniature marshmallows

Steps:

  • In a Dutch oven, cook pudding and milk according to package directions. Transfer to a large bowl and refrigerate until chilled. In another bowl, fold whipped topping into pie filling. Gently stir in the remaining ingredients. Fold in pudding. Refrigerate overnight.

Nutrition Facts :

BAKED TAPIOCA PUDDING WITH CINNAMON SUGAR BRûLéE



Baked Tapioca Pudding With Cinnamon Sugar Brûlée image

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

3 cups whole milk
1 cup heavy cream
1 cinnamon stick
1/3 cup small pearl tapioca
4 large egg yolks
85 grams granulated sugar (about 1/3 cup)
1/4 teaspoon fine sea salt
45 grams Demerara sugar (about 3 tablespoons)
1/4 teaspoon ground cinnamon.

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

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