Prep 15 mins
Cook 30 mins
I was watching one of my favorite Food TV shows, "Good Eats", one night. Alton Brown was making tapioca pudding. Well, I knew that my wife LOVES tapioca pudding so I decided to whip up a batch. She thought it was GREAT. There were a couple of things that I wanted to change about it. First, while the fat content was about right, the sugar was low. Also there was no vanilla. I fixed that part of it, yet one problem remained. The problem is not in the recipe but the scarcity of one ingredient. That ingredient was pearl tapioca. We have some great grocery stores here, but finding pearl tapioca was difficult. I then took it upon myself to come up with the new version of my recipe.
- 1 egg yolk
- 1⁄2 cup sugar
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 2 cups whole milk
- 1 lemon zest
- 3 tablespoons dry tapioca
- 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.
I only had pearl or minute tapioca so I used pearl. It took a long while for it to thicken. BUT the flavor is outstanding. I just cooked it a bit longer on direct heat as the double boiler method wasn't working. Next time I need to make a double batch so my kids will get some, lol. Made for PAC Spring '08. eta...I made a double batch cooking on direct heat & boiling for a couple minutes. I can't keep the stuff in the house! I made a double batch so we'd have dessert for 2 days but nooooooooo we finished it in 1. Off to make some more....