April 17, 2011

Tapioca Pudding

I love tapioca pudding. Apparently I'm the only one in my family that does, because when I asked if anyone else would eat it if I made it, the answer was an emphatic "No!"

I had found a recipe that looked wonderful over at SimplyRecipes, but when I tried it I got an inedible mess. It wasn't the recipe, I'm sure it was me, but it was awful.

So I pulled out my bag of instant tapioca and read the back of the package. Sure enough, that recipe turned out beautifully. It's not the same as the premade pudding you find in cups or the large tubs, the seeds are smaller, but it worked.

In the future, I may make the same recipe but using 1 cup Sago seeds I found at an Asian/East Indian grocery:
If you are using a larger pearl tapioca or sago seeds like the above, soak them overnight in the milk. Prepare the recipe the same way.

Tapioca Pudding
6 servings

1/3 cup sugar
3 tbsp instant tapioca (I used 4 tbs for a thicker pudding)
1 pinch of salt (I feel it needs 1/8 tsp)
1 large egg
3 cups 2% milk
2 tsp pure vanilla extract

In large, heavy saucepan, whisk together sugar, tapioca, salt, milk and egg. Let stand 5 minutes. If using larger tapioca or sago seeds, soak overnight in the milk in refrigerator. Remove from fridge 10 minutes before cooking. Add remaining ingredients, let sit 5 minutes.

Slowly bring to a boil over medium heat, whisking constantly, until mixture comes to a full boil (about 17 minutes). Remove from heat and stir in vanilla.

Let cool 20 minutes whisking twice. Pudding thickens as it cools. Stir pudding and spoon it into dishes. Serve warm or chilled. Store left over pudding in refrigerator.

1 comment:

  1. I forgot to mention, you could add some coconut or coconut extract to replace some of the vanilla.