No Fluff Tapioca Pudding

sprue's Note:

I have never been able to make tapioca pudding that calls for beaten egg whites successfully and most all recipes call for it. I finally found this recipe and it is the BEST we have ever tasted--so creamy and rich and thick and dense. Very yummy. The original calls for a vanilla bean, but it can be subbed for vanilla extract and still tastes amazing.

• Total Time: 1 hrs 5 mins
• Prep Time: 35 mins
• Cook Time: 30 mins

Ingredients:

Servings: 3

• 3 cups milk , -divided (I used half ff milk and half ff half and half)
• 1⁄3; cup small pearl tapioca (not instant)
• 1 egg (lightly beaten)
• ¼ teaspoon salt
• 1⁄3; cup sugar (its plenty sweet, could use less)
• 1 vanilla beans, split or 1 teaspoon vanilla extract
• 1 dash nutmeg (optional)
• 1 dash cinnamon (optional)

Directions:

1. In a heavy bottomed sauce pan combine 1 cup milk with tapioca pearls; let soak for at least 30 minutes.
2. After soaking is done, whisk in egg, salt, sugar and remaining milk and vanilla bean (if using) scraping the paste with a knife and throw in the pod (if using vanilla extract add at the very end after pudding is complete).
3. Over medium heat bring mixture barely to a boil (about 15 minutes) stirring constantly. Be very careful to keep stirring so not to scorch it. If it scorches it's no good, throw out and start over.
4. When boiling reduce heat and let mixture fall to a simmer. Continue stirring until the tapioca is fully cooked and the pudding is thickened. This could take 20 to 45 minutes--watch your tapioca it will tell you when it is done. It will swell up and become almost entirely translucent. Taste often for doneness. I like my tapioca a little chewy.
5. When finished remove from heat and add vanilla extract if using. Also if using the cinnamon/nutmeg add now, let cool a bit and enjoy.
6. This is best served warm, but good cold too.

Reviews

[Chef #357209]

Yeah! I'm so glad to find a recipe that works without a double broiler and turns out perfect! I used the large frog-eye tapioca so I soaked it in the milk over night in the frig. I will double the recipe next time, as my husband devoured most of this batch which only made approximately 2 cups. Very yummy!

[Lee_tah]

Love this recipe! Always make it with 2 cups milk and 1 cup cream.Didn't have time to watch it carefully, so put in the microwave. Came out great! After soaking in 2 cups milk, put in microwave on HIGH(100%) until it boiled (about 5 minutes...stirring every couple of minutes,so it doesn't glob together). Then on MED-HI (70%) for about 20 minutes or until it got to the chewiness I like. Then added the 1 cup cream, sugar, egg and vanilla. Just cooked for a few minutes on MED(50%) til it thickened. Sometimes I like to add a couple of lemon peel strips and a bay leaf for flavour when cooking with the milk. You take them out before serving, of course. Thanks for posting sprue.

[ItalianMama]

Perfect! I used all half-and-half, so the results were super creamy and rich. I put everything in a glass bowl in a pot of boiling water so that scorching wasn't an issue and I didn't have to stir constantly (although it still needs frequent stirring). Will definitely be using this recipe from now on. Thanks!