Try this Tapioca Pudding recipe, or contribute your own.
- Carbohydrate 0.027104 g
- Cholesterol 14.8896 mg
- Fat 0.349888 g
- Fiber 0 g
- Protein 0.442816 g
- Saturated Fat 0.1090848 g
- Serving Size 1 1 min (4g)
- Sodium 51.4376 mg
- Sugar 0.027104 g
- Trans Fat 0.0586784 g
- Calories 5 calories
Step-by-step
- Take a medium sized saucepan, and mix together your milk, tapioca, sugar, and salt. Stir.
- Take this mixture to a boil over a medium heat and be sure to stir occasionally. Reduce the heat to low, cook and stir for 5 more minutes.
- Take 1 cup of the hot milk mixture and whisk into the beaten eggs, 2 tablespoons at a time. Stir the egg mixture back into the tapioca now, until it is well mixed.
- Bring the pudding to a simmer over medium low heat and stir for 2 minutes longer, or until the pudding is thick enough to evenly coat a metal spoon.
- Remove the pudding from the heat, and now you can stir in the vanilla. Serve hot, or pour into serving dishes and refrigerate for later.
When pantry staples are limited, budget-conscious cooks rely on inexpensive starches like quick-cooking tapioca to yield generous portions of dessert without expensive specialty items. Whole milk provides the necessary fat content for a rich mouthfeel, but 2% milk works if you whisk in an extra tablespoon of unsalted butter at the end of cooking to compensate for the lost richness.
- Tempering the eggs requires whisking one cup of the hot dairy mixture into the beaten eggs two tablespoons at a time to prevent the proteins from curdling into scrambled bits.
- Bring the initial milk and tapioca mixture to a full boil over medium heat, then immediately reduce the heat to low to prevent scorching the milk solids at the bottom of the saucepan.
- Cook the mixture until it thickens enough to evenly coat the back of a metal spoon, which indicates the starch has fully gelatinized.
- Stir the vanilla extract in only after removing the pan from the heat source so the volatile aromatic compounds do not evaporate into the air.
Chilled leftovers stored in airtight containers develop a firmer set within 24 hours, meaning you can loosen the texture before serving by folding in a tablespoon of cold milk. Stored properly, the pudding remains safe to eat for up to three days in the refrigerator.
