TAPIOCA PUDDING
Steps:
- Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
- Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
- In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.
FLUFFY TAPIOCA CREAM
Discover Fluffy Tapioca Cream, infused with egg yolk and flavored with vanilla. Serve Fluffy Tapioca Cream either warm or cold for a luscious dessert.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine tapioca, milk, egg yolk and 3 Tbsp. sugar in medium saucepan. Let stand 5 min.
- Meanwhile, beat egg white in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until soft peaks form.
- Bring to full boil on medium heat, stirring constantly. Remove from heat. Quickly stir egg white mixture into hot tapioca in saucepan until well blended. Stir in vanilla. Cool 20 min. Stir before serving.
Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
OLD-FASHIONED TAPIOCA
My family loves old-fashioned tapioca, but I don't always have time to make it. So I came up with this simple recipe that lets us enjoy one of our favorites without all the hands-on time. -Ruth Peters, Bel Air, Maryland
Provided by Taste of Home
Categories Desserts
Time 4h40m
Yield 18 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 149 calories, Fat 3g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 86mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
FLUFFY TAPIOCA CREAM AND MORE
This is a great dessert and you will love that is is so easy to make from scratch. This is the recipe from Kraft's quick cooking Minute Tapioca. This can be made with fruit juice using the second recipe below. Your children will love it. Just like grandma makes.
Provided by Pat Duran
Categories Fruit Desserts
Time 40m
Number Of Ingredients 18
Steps:
- 1. Fluffy Tapioca: Beat egg white in medium bowl with electric mixer on high until foamy;gradually add 3 Tablespoons sugar, beating until soft peaks form. --- Mix tapioca, remaining sugar, milk and egg yolk in a medium saucepan. Let stand for 5 minutes. --- Cook on medium heat, stirring constantly until mixture comes to a FULL boil. Remove from heat. --- Quickly stir in egg white mixture until well blended. Stir in vanilla.Cool 20 minutes;stir. Serve warm or cold.Makes 6 servings.
- 2. Fruit Juice Tapioca: Mix all ingredients in medium saucepan. Let stand 5 minutes. --- Cook on medium heat, stirring constantly, until mixture comes to FULL boil (Pudding thicken as it cools). Remove from heat. --- Cool 20 minutes; stir. Serve warm or chilled.Makes 4 servings.
- 3. Jello with Fruit Tapioca: Mix puddings and jello with the water. Bring to a FULL boil. Pour into a large bowl and refrigerate until thickened. Stir in Cool Whip and fruit. Chill for at least 2 hours. Stir and serve chilled.
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
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