Blackberry Or Elderberry Tapioca Pudding Microwave Recipes

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.

BLACKBERRY OR ELDERBERRY TAPIOCA PUDDING (MICROWAVE)

Steps:

• In a 2 quart microwavable bowl, mix tapioca, milk, and honey (or sugar). Microwave on high for 5 minutes, stirring occasionally.
• Temper the egg by gradually add some of the tapioca mixture to it. Stir it into tapioca along with the berries and the lime juice.
• Microwave on high another 5 minutes, stirring occasionally.

TAPIOCA IN THE MICROWAVE

Steps:

• Put milk, tapioca and sugar in 2 quart microwavable bowl.
• Microwave on high for 12 minutes, stirring occassionally.
• Meanwhile, put the egg yolk in a small bowl and stir until smooth. When the milk mixture is finished, slowly drizzle 1 cup or more of the hot milk into the yolk while beating the yolk. Then pour the egg mixture back into the milk bowl and stir till combined.
• Microwave the milk and egg mixture on high for 2 minutes. Then stir in the vanilla and butter.
• This makes 6 servings of 1/2 cup each.

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.