Prep 12 hrs
Cook 1 hr
I bought of tub of Tapioca pudding at Trader Joes and found out that my husband really really loves tapioca pudding. (really, I hardly got any) Since I don't have a TJ's near me, I went searching for a really good tapioca recipe, one that didn't use quick cooking tapioca. This one is delicious! We serve ours cold topped with a little fresh whipped cream. I found the tapioca pearls in the bulk section of my health foods store. Note that the tapioca pearls must soak overnight before you can prepare the pudding.
- Soak the pearls in water overnight, covered well with water. Drain the water off.
- Heat the milk, cream, vanilla bean (split and scraped), and tapioca to a slow simmer in a heavy pot and cook for 1 hour, stirring often.
- Add the sugar and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan.
- Put the yolks into a bowl and stir in some of the tapioca mixture to temper the eggs.
- Then add yolks to the pan while stirring. Pour into a bowl and cool.
- You can it it warm (as I hear it is often served in the colder months) We like ours after it has chilled several hours in the fridge at any time of year.
This is a first rate tapioca recipe...just so much better than the quick cook type. Rather than discard the egg whites, I whipped them and then folded them in to the finished pudding. Thanks for the great recipe.
I LOVE TAPIOCA PUDDING & have been wanting to make it rather than buy it ready-made! And finally, here it is! Definitely not for the person looking for health food, but this recipe does make for A DELICIOUSLY OUTSTANDING PUDDING! It does take a bit of prep & watching, but it is well worth it! Thanks so much for a great recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
OMG this is so yummy. I had been searching for a good recipe. this is just like my grandmothers . thank you for putting up