Jamaican Tapioca Pudding

Submitted by ChefLee

"I love tapioca pudding and I thought I would give it an island flavor with rum and spices. Hope you like it!"

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 4-8

ingredients

• 1⁄3 cup small pearl tapioca
• 3⁄4 cup water
• 2 cups 2% low-fat milk
• 1⁄4 cup rum
• 1⁄8 teaspoon salt
• 2 eggs, separated
• 1⁄2 cup white sugar
• 1⁄2 teaspoon vanilla
• 1⁄8 teaspoon nutmeg
• 1 pinch allspice
• 1 pinch ground cloves

directions

1. Soak tapioca in the water for 30 minutes in a 1 1/2 quart saucepan.
2. Lightly beat the egg yolks.
3. After the 30 minutes; add milk, rum, salt, and egg yolks to the tapioca.
4. Stir over medium heat until boiling. Turn heat down to low.
5. Simmer, uncovered, for 15 minutes; stirring often.
6. Beat the egg whites with the sugar until soft peaks form.
7. After the 15 minutes, fold about 3/4 cup of hot tapioca into the egg whites and then gently fold egg mixture back into your saucepan. Stir well over low heat for about 3 more minutes.
8. Remove from heat and cool for 15 minutes then stir in vanilla, nutmeg, allspice, and cloves.
9. Serve warm or chilled.

Reviews

[melonaw]

I made this recipe with boxed tapioca pudding. I used a little less milk so I could add the rum. I didn’t have allspice so I used nutmeg cinnamon and vanilla it was so good I wanted to drink the whole batch ! I can only imagine how chef lees version would taste from scratch. Thanks chef lee for the inspiration