Tapioca Pudding
User Reviews
5
Tapioca Pudding
Description
This tapioca pudding combines instant tapioca pearls with milk, heavy cream, sugar, beaten egg, and a pinch of sea salt, cooked slowly over medium heat until the mixture thickens to a creamy consistency. Constant whisking during cooking ensures even texture and prevents lumps.
The pudding has a smooth, tender texture with soft tapioca pearls evenly distributed through the custard base. The vanilla extract adds fragrance, and optional raisins provide occasional bursts of sweetness and chewiness.
After cooking, the pudding is poured into a heatproof dish and covered with plastic wrap pressed directly against the surface, preventing a skin from forming as it cools. It can be enjoyed warm or refrigerated and served cold. Leftovers should be stored in an airtight container in the refrigerator.
A variation includes soaking the raisins in rum while cooking, enhancing their flavor. This dessert is straightforward to make while offering comforting richness and subtle texture contrasts.
Ingredients
- 2 ¼ cups milk
- ½ cup heavy whipping cream
- 3 tablespoons instant tapioca
- 6 tablespoons granulated sugar
- 1 large egg beaten
- ⅛ teaspoon salt sea salt
- 1 ½ teaspoons vanilla extract
- ½ cup raisins optional
Instructions
- Combine milk, heavy cream, tapioca, sugar, egg, and salt in a medium-sized saucepan. Whisk well then allow to sit undisturbed for 5 minutes.
- Place on stovetop over medium heat and, whisking constantly, bring mixture to a boil (this will take several minutes).
- Continue to boil while whisking for an additional minute then remove from heat and stir in vanilla extract (and raisins if using).
- Pour into a (heatproof) serving dish and cover with plastic wrap, making sure the plastic wrap is touching the entire surface of the tapioca pudding (this will prevent a skin from forming while the pudding cools).
- Allow to cool for 20 minutes before uncovering and serving. Tapioca pudding is excellent served either warm or chilled, so store uneaten tapioca in the refrigerator in an airtight container and serve leftovers cold.
Notes
- If using raisins, soak them in 2 tablespoons of rum as the pudding cooks to enhance their flavor.
- After cooking, cover the pudding surface with plastic wrap touching it to prevent a skin from forming during cooling.
- Store leftover pudding in an airtight container in the refrigerator and serve chilled or warm according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186 | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 105mg | 4% |
| Potassium | 157mg | 3% |
| Sugar | 16g | 32% |
| Vitamin A | 505IU | 10% |
| Calcium | 128mg | 13% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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