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.
HOMEMADE CINNAMON-VANILLA SALVADORIAN PUDDING
A Latin milk pudding for stuffing plantains, donuts, cakes, or simply by itself with sprinkled cinnamon.
Provided by andrea
Categories Desserts Custards and Pudding Recipes
Time 20m
Yield 5
Number Of Ingredients 10
Steps:
- Blend milk, egg yolks, sugar, cornstarch, and flour together in a blender until smooth. Pour milk mixture into a large pot over medium heat; add cinnamon stick and stir with a large wooden spoon. Stir raisins, vanilla extract, and butter into milk mixture; whisk mixture until thickened and smooth, 10 to 15 minutes.
- Ladle pudding into bowls and top with ground cinnamon.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 37.4 g, Cholesterol 145.6 mg, Fat 9.1 g, Fiber 1.3 g, Protein 9.1 g, SaturatedFat 5 g, Sodium 108 mg, Sugar 27.5 g
BAKED TAPIOCA PUDDING WITH CINNAMON SUGAR BRûLéE
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
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
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
VANILLA TAPIOCA PUDDING
This creamy pudding seems much richer than it actually is. I prefer making it with low-fat (2%) or whole milk, but it is very good using fat free. Substituting unsweetened coconut milk for a cup of the milk makes an interesting variation. Note that smaller pearls will cook faster than larger ones so the cooking times will vary. Responding to Mianbao, I found that small pearls require more milk, say an extra cup during cooking. The mixture should be similar to oatmeal cooking. Keys to success are maintaining a very low heat, stirring often and cooking until the pearls are completely translucent--no white spots in the center! (Prep time assumes you already soaked the pearls and NOTE: This recipe doesn't work with "minute" tapioca).
Provided by TommyGato
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
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).
Nutrition Facts : Calories 260.2, Fat 6, SaturatedFat 3.7, Cholesterol 22.8, Sodium 179.4, Carbohydrate 46.7, Fiber 0.2, Sugar 22.9, Protein 5.4
VANILLA CINNAMON TAPIOCA PUDDING RECIPE - (4.5/5)
Provided by á-39535
Number Of Ingredients 8
Steps:
- Soak tapioca pearls in 2 cups cold water for at least 2 hours. Drain, but do not rinse. Bring milk, salt, and cinnamon sticks (or ground cinnamon to taste) to a gentle boil in a medium, heavy bottomed sauce pan. Reduce heat and add tapioca pearls. Cook, stirring constantly, over medium heat until tapioca pearls are translucent and milk has thickened into a custard. This may take anywhere from half an hour to an hour, depending on the type of tapioca you are using. Separate eggs. In a medium bowl, whisk together yolks and 1/2 cup of sugar. In a different, medium bowl, whisk whipping cream and add remaining 3 tablespoons of sugar 1 tablespoon at a time, whisking in between additions. Beat until fairly stiff. Temper egg yolks: when tapioca has thickened, slowly pour a thin stream of custard into egg yolks, whisking yolks vigorously at the same time. Continuing pouring custard and whisking until you have poured about a cup of custard into yolks. Then, still whisking, pour the yolks and custard back into the main custard pot. Continue to cook pudding for about ten minutes, stirring frequently. When pudding is done cooking, remove from heat and stir in vanilla. Then, gently fold whipped cream until fully incorporated. Pour into serving dish and refrigerate until serving time. Garnish with cinnamon and sugar.
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