Tapioca Custard Pudding Recipes

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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



Classic Tapioca Pudding image

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

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

TAPIOCA CUSTARD PUDDING

This old-fashioned tapioca pudding recipe is taken straight from "Foods, Nutrition and Home Management Manual", published in 1942 by the "Government of the Province of British Columbia". I've never made this type of tapioca, so the cooking time is a bit of a guess on my part. See note at end of recipe if you want to use quick-cooking tapioca.

Provided by Lennie

Categories     Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6



Tapioca Custard Pudding image

Steps:

  • Soak tapioca in enough cold water to cover until water is absorbed.
  • Add milk and cook in a double boiler until tapioca is transparent.
  • To the beaten yolks, sugar, and salt, add a little of the hot mixture.
  • Return all to the double boiler and cook 3 minutes.
  • Cool slightly; fold in the well-beaten egg whites.
  • Flavour and serve.
  • Note at end of recipe: 3 tbsp of minute tapioca may be substituted; soaking may then be omitted.

Nutrition Facts : Calories 195.3, Fat 5.8, SaturatedFat 2.9, Cholesterol 118.6, Sodium 152.7, Carbohydrate 29.6, Fiber 0.1, Sugar 17.2, Protein 6.2

1/4 cup pearl tapioca (not the quick-cooking kind)
1 1/2 cups milk
2 eggs
1/3 cup white sugar
1/8 teaspoon salt
1/2 teaspoon vanilla

TAPIOCA CUSTARD PUDDING

Make and share this Tapioca Custard Pudding recipe from Food.com.

Provided by Duckie067

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6



Tapioca Custard Pudding image

Steps:

  • Add the tapioca to the milk and cook in double boiler for 30 minutes.
  • Remove. To the sugar add the salt and eggs.
  • Pour this mixture slowly over the hot mixture. Mix into a buttered pudding dish.
  • Add the butter to this mixture. Put the pan in really hot water and bake in oven at 325° over for 30 minutes.
  • Great with crushed or whole fruits and berries.

Nutrition Facts : Calories 201.2, Fat 6.6, SaturatedFat 3.6, Cholesterol 87, Sodium 520.2, Carbohydrate 31.6, Sugar 24.4, Protein 4.8

1 pint milk, scalded
2 eggs, slightly beaten
1/3 cup minute tapioca
1/2 cup sugar
1 teaspoon salt
1 tablespoon butter

CUSTARD PUDDINGS

Traditional custard pudding is old-fashioned comfort food at its finest. An appealing almond flavor comes through in every spoonful.-Bonnie Simpson, Baton Rouge, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 7



Custard Puddings image

Steps:

  • Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan. In a small bowl, whisk eggs, sugar, salt and nutmeg. Remove milk from heat; stir a small amount of hot milk into egg mixture. Return all to pan, stirring constantly. Stir in extracts., Transfer to nine 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Refrigerate until chilled.

Nutrition Facts : Calories 116 calories, Fat 4g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 124mg sodium, Carbohydrate 14g carbohydrate (14g sugars, Fiber 0 fiber), Protein 5g protein.

2-1/2 cups whole milk
4 eggs
1/2 cup sugar
1/4 teaspoon salt
Dash ground nutmeg
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract

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