Alton Browns Tapioca Pudding Recipes

ALTON BROWN'S 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; 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.

LOW-CAL TAPIOCA PUDDING

Steps:

• Soak tapioca, covered, in cold water overnight. Drain well and place into slow cooker.
• Add milk, cream and salt. Cook on high 2 hours, stirring occasionally.
• In a small bowl, whisk sugar substitute into egg yolk. Temper small amounts of pudding base (1-2 tbsp at a time) into egg yolk to bring the temperature up slowly. When you've added about 1 cup of pudding base, transfer back into slow cooker. Add lemon zest, stir to combine and cook an additional 15 minutes.
• Transfer to a medium bowl. Place a layer of plastic wrap down so it touches the surface of the pudding (to prevent a skin from forming), cool at room temperature for about 1 hour, then refrigerate. Serve cold.
• Substitutions: You can use 3 cups whole milk in place of the skim milk and heavy cream; the fat content will be about the same. Do not use all skim milk - it will be flat and the flavors will be very muted.
• Substitutions: You can leave out the lemon zest and use 1 1/2 tsp good, pure vanilla extract. You could also add 1 tbsp Dutched cocoa powder to the egg yolk and add 2 ounces melted bittersweet chocolate when you add the tempered egg yolk to the pot. Other potential flavorants: maple syrup, Irish Cream liqueur, instant espresso powder, fruit purées -- use your imagination.

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.

FLUFFY TAPIOCA PUDDING

Steps:

• BEAT egg white in small bowl with electric mixer on high speed until foamy. Very slowly add 3 tablespoons sugar, beating until soft peaks form.
• MIX tapioca, remaining sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes.
• COOK on medium heat, stirring constantly, until mixture comes to full boil. Remove from heat.
• *Pour 1/4 of tapioca mixture into egg white mixture and gently fold mixtures together so it doesn't lose it's fluffiness. Repeat from * until all of tapioca mixture is folded into the egg white mixture.
• Cool 20 minutes or until cold; stir.

LEMONY TAPIOCA PUDDING

Steps:

• Whisk together the cream, milk, egg yolk, tapioca and sugar in a medium sauce pan.
• Let the pan sit for five minutes.
• While the mixture is resting, zest the lemon.
• Stir constantly while cooking the mixture over medium to medium high heat. Keep cooking until it boils.
• Remove the pudding from the stove and stir in the vanilla extract and lemon zest.
• Cover and let sit for 20 minutes.
• Uncover and let it sit for another ten minutes.
• Pour into a bowl, stir and cover with plastic wrap. The wrap should touch the top of the pudding.
• Place in refrigerator until cold.

MOCK TAPIOCA PUDDING

Steps:

• In a small bowl, with electric mixer at high speed, beat egg white until soft peaks form.
• Gradually beat in 2 tablespoons of the sugar, and beat until stiff peaks form.
• Cover and set aside.
• In a medium saucepan, mix together milk, 2 tablespoons of the sugar and egg yolk.
• Heat to a rapid boil, while stirring constantly.
• Slowly sprinkle in cereal, while continuing to stir briskly.
• Return to a boil.
• Reduce heat and simmer for 8 minutes or until thickened, stirring occasionally.
• Transfer beaten egg whites to a medium size mixing bowl.
• Slowly pour hot mixture over egg whites, while stirring with a whisk.
• Stir in vanilla.
• Spoon pudding into 4 dessert dishes.
• Chill until serving time.
• Garnish with whipped topping and cherries if desired.

TAPIOCA PUDDING - EASY MICROWAVE METHOD

Steps:

• Soak 1/2 cup tapioca in 1 cup of milk overnight in the refrigerator.
• Pour 3 cups of milk into a 2 quart microwave-safe glass bowl or measuring cup. Add the soaked tapioca and maple syrup with a whisk. Microwave on high for 6 minutes and stir thoroughly with a whisk.
• Microwave on high again for 2 minutes, whisk and microwave 2 more minutes. Do not let it boil over.
• Add eggs and microwave 2 minutes. Whisk and microwave 2 more minutes.
• Stir in the vanilla and pour into individual serving dishes or a serving bowl. Chill and serve.
• Chocolate Tapioca: along with the vanilla, add 6 oz. (1/2 cup) semisweet chocolate chips and whisk until they are melted and blended.

LARGE PEARL TAPIOCA PUDDING (AKA EYEBALL PUDDING)

Steps:

• Bring milk to a boil in a double boiler over simmering water.
• Add salt and tapioca to milk.
• Stirring constantly, cook tapioca in double boiler for 1 hour or until tapioca is clear and milk is thickened.
• Beat egg whites with 1/2 cup sugar until firm peaks, set aside.
• Beat yolks with remaining 1/2 cup sugar.
• Temper yolks with some of the hot custard.
• Stir tempered yolks into hot custard, cook over double boiler an additional 15 minutes.
• Stir in vanilla.
• Remove from heat and gently fold in egg whites.
• Pour tapioca into a serving bowl, cover and chill.