1/1 Photo of Old Fashioned Tapioca Pudding
Kitchen Witch Steph's Note:
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.
My Private Note
Units: US | Metric
- 1Soak the pearls in water overnight, covered well with water. Drain the water off.
- 2Heat 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.
- 3Add the sugar and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan.
- 4Put the yolks into a bowl and stir in some of the tapioca mixture to temper the eggs.
- 5Then add yolks to the pan while stirring. Pour into a bowl and cool.
- 6You 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.
Browse Our Top Puddings and Mousses Recipes
You Might Also Like...View All Puddings and Mousses Recipes
Nutritional Facts for Old Fashioned Tapioca Pudding
Serving Size: 1 (155 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 555.8
- Calories from Fat 345
- Total Fat 38.4 g
- Saturated Fat 23.3 g
- Cholesterol 218.0 mg
- Sodium 121.6 mg
- Total Carbohydrate 48.8 g
- Dietary Fiber 0.1 g
- Sugars 25.7 g
- Protein 6.0 g
The following items or measurements are not included: