Tapioca Custard Pudding Recipes

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.

CUSTARD PUDDINGS

Steps:

• Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan. In a small bowl, whisk eggs, sugar, salt and nutmeg. Remove milk from heat; stir a small amount of hot milk into egg mixture. Return all to pan, stirring constantly. Stir in extracts., Transfer to nine 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Refrigerate until chilled.

TAPIOCA CUSTARD PUDDING

Steps:

• Add the tapioca to the milk and cook in double boiler for 30 minutes.
• Remove. To the sugar add the salt and eggs.
• Pour this mixture slowly over the hot mixture. Mix into a buttered pudding dish.
• Add the butter to this mixture. Put the pan in really hot water and bake in oven at 325° over for 30 minutes.
• Great with crushed or whole fruits and berries.