Two Spice Vanilla Tapioca Pudding Recipes

TWO-SPICE VANILLA TAPIOCA PUDDING

Steps:

• Soak the tapioca in warm water to cover for 1 hour. Drain and set aside.
• Preheat the oven to 375 degrees. Lightly butter a 12-inch oval or gratin baking dish and place it in a large brownie pan.
• Mix the tapioca, soy milk, sugar, and salt in a heavy nonaluminum saucepan. Bring the soy milk to a boil over medium heat while whisking. Lower the heat and let the mixture simmer 10 minutes, whisking occasionally. Remove from the heat and quickly whisk in the egg yolks, vanilla extract, cinnamon, and nutmeg.
• In another bowl, beat the egg whites with the cream of tartar until just stiff. Whisk 1/2 a cupful into the tapioca, then fold the remaining in. Pour the tapioca mixture into the prepared baking dish.
• Place the baking dish and brownie pan in the middle shelf of the oven and pour several inches of boiling water around the outside. Bake about 35 minutes, until the top is puffed and golden. The inside will still be a little soft. Remove, cool slightly, and serve warm or at room temperature.

VERY VANILLA TAPIOCA PUDDING

Steps:

• Combine sugar, tapioca, milk, egg and vanilla bean in medium saucepan. Let stand 5 min.
• Cook on medium heat until mixture comes to full rolling boil, stirring constantly. Remove from heat. (Pudding will thicken as it cools.) Remove and discard vanilla bean. Stir vanilla extract into pudding.
• Cool 20 min.; stir. Serve warm or chilled. Stir before serving.

VANILLA TAPIOCA PUDDING

Steps:

• In a large saucepan, combine the milk, tapioca, sugar and pudding mix. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla. , Spoon into four dessert dishes. Cover and refrigerate for 2 hours before serving.

VANILLA TAPIOCA PUDDING

Steps:

• Soak tapioca in cold water overnight or for at least 3 hours.
• Heat milk until it is steaming, not boiling.
• Drain excess water from tapioca and add to the hot milk, stirring constantly and scraping the bottom with a wide flat utensil until it is steaming again--do not boil.
• Immediately reduce heat to very low, lower than the setting for cooking white rice, just hot enough to see a few vapors.
• Stir often the first few minutes then add the sugar and salt; and additional milk if needed.
• Check and stir the bottom of the mixture about every 5 minutes and add milk as needed to maintain a consistency similar to oatmeal cooking.
• Cook for about 45 minutes or until the tapioca pearls are translucent (no white specks in the center) and the mixture is sufficiently thickened.
• (Notes: One may thicken the hot sweetened milk and tapioca in a double boiler although a heavy saucepan is fine if given careful attention--this pudding will scorch easily if you're distracted! Should problems appear, immediately transfer to another pan; avoid and discard anything caramel or brown colored).
• When thickened and the pearls are translucent, stir in vanilla and transfer to a bowl or individual pudding cups.
• Cover and chill--serve with whipped cream and cinnamon or fruit.
• (Note: The pudding will thicken more as it chills).

SLOW COOKER VANILLA TAPIOCA PUDDING

Steps:

• Stir milk, sugar, tapioca, and eggs together in a slow cooker crock.
• Cook on Low, stirring once per hour, for 6 hours. Stir vanilla into the pudding.

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.