Heidi Swansons Tapioca Pudding Recipes

TAPIOCA PUDDING

Tapioca Pudding image

The ultimate tapioca - a creamy, classic, delicious, vanilla-spiked tapioca pudding recipe. Guided by the tapioca enthusiasts in my family.

Provided by Heidi Swanson

Time 1h40m

Number Of Ingredients 6

Ingredients

3 cups organic milk, divided
1/3 cup small pearl tapioca
2 extra-large egg yolks, lightly beaten
1/4 teaspoon fine-grain sea salt
1/3 cup sugar
1 vanilla bean, split along the length (or 1 teaspoon vanilla extract)

Steps:

Pour 3/4 cup of the milk into a medium-sized, thick-bottomed pot. Add the tapioca and soak for 60 minutes. Whisk in the egg yolks, salt, sugar, and the remaining milk. Scrape the vanilla bean along its length with a knife and add that bean "paste" along with the bean itself to the pot (if you are using vanilla extract in place of the vanilla bean stir it in at the very end, after the pudding is completely cooked).
Over medium heat slowly bring the mixture just barely to a boil, stirring all along - this should take about 15 minutes. Reduce the heat and let the mixture fall to a simmer - you keep it here until the tapioca is fully cooked, another 20 minutes or so. Keep in mind this time can be significantly longer (or shorter). The tapioca will tell you when it is ready if you watch carefully. The tapioca beads will swell up and become almost entirely translucent. The custardy part of pudding will thicken dramatically as well - keep tasting and assessing at this stage. It is even more critical to keep stirring at this point avoid dreaded scorching.
Remove from heat and let cool a bit. This tapioca tastes its best when served warm, but is still delicious cold as well.

Nutrition Facts : Calories 144 kcal, Carbohydrate 19 g, Protein 5 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 74 mg, Sugar 12 g, ServingSize 1 serving

SLOW COOKER TAPIOCA PUDDING

Slow Cooker Tapioca Pudding image

Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to presoak small tapioca pearls prior to cooking.

Provided by GF.food

Categories Desserts Custards and Pudding Recipes

Time 3h5m

Yield 8

Number Of Ingredients 4

Ingredients

4 cups milk
⅔ cup white sugar
½ cup small pearl tapioca
2 eggs, lightly beaten

Steps:

Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 30.3 g, Cholesterol 58.7 mg, Fat 5.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 66.3 mg, Sugar 22.3 g

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