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Tapioca Pudding Recipe
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Tapioca Pudding is a sweet milk based dessert with a creamy
texture and flavor. With the right recipe, this pudding is delicious and
looks so enticing when served in pretty bowls with a nice dollop of
whipped cream and a
few chopped pistachio nuts sprinkled on top. Unfortunately tapioca pudding
has gotten a bad rapt over the years as it is often poorly made and children
have been known to call it derogatory names like fish-eyes, frog spawn,
and frog-eyes. I hope to change all that with this recipe.
Now, what
type of tapioca do we use to make tapioca pudding? Tapioca (pronounced
tap-ee-oh-kah) comes from the root of the starchy cassava plant, also
called manioc or tapioca plant, which grows in tropical regions of the
world. There are two forms of tapioca that can be used to make tapioca
pudding, either the tiny-grained quick-cooking tapioca (also called minute
or instant tapioca) or the pellet tapioca (more commonly known as pearl or
bead tapioca) which comes in small and large sizes. I prefer the
quick-cooking tapioca (used in this recipe) for a few reasons; I like its
texture, it does not need to be soaked, and it is a lot easier to find (it
is carried in every grocery store whereas the pearl tapioca is mainly
found in specialty stores). Quick-cooking tapioca is tapioca that has been
pre-cooked (think of par-boiled rice) and dehydrated so the tiny
pellets need no soaking, they only need to be moistened and heated in order for the tiny
pellets to swell and become opaque in color. Tapioca has the
advantage of a long shelf life. It can be stored in a cool, dry,
dark place for 2 - 3 years.
To produce a
creamy flavored tapioca pudding I like to use a combination of
heavy (whipping) cream and milk, and it is
important to use whole milk. If you use low fat milk, the
pudding will have a watery texture with little flavor. To make tapioca
pudding you mix together, in a medium sized heavy bottomed saucepan, the
milk, cream, sugar, salt, one beaten egg, and tapioca. Let this mixture
sit for about 10 minutes to moisten the tapioca, and then all you need to
do is place the saucepan over medium heat and bring it to a boil. To
prevent scorching stir the pudding constantly but slowly. When the pudding
comes to a full boil, remove from heat and stir in one teaspoon of pure vanilla
extract. Let the pudding cool for 20 minutes. After 20 minutes, stir the
pudding. You will notice at this point, while the tapioca has started to
swell and become opaque in color, the pudding still seems quite thin and
you may wonder if there should have been more tapioca used. Do not worry,
you have used enough tapioca because I find if you use any more than the
called for 2 1/2
tablespoons, the texture of the pudding is too thick and jelly-like. So be
patient because as the pudding chills (about four hours, or even
overnight) it will continue to thicken.
There are a
few ways to serve tapioca pudding. You could serve it plain with no
garnish. Or, like me, you can enjoy your tapioca pudding with a dollop of
whipped cream and maybe a sprinkling of nuts. Others prefer their pudding
with a dollop of jam or a fruit sauce, such as raspberry, strawberry, or red currant.
No matter the way, this pudding is sure to please.
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Tapioca Pudding
Recipe: In a medium sized, heavy bottomed
saucepan combine the milk, cream, salt, sugar, tapioca, and beaten egg. Let sit
for about 10 minutes. Place the saucepan over medium heat
and, stirring slowly but constantly, bring to a full boil. Remove from heat
and stir in the vanilla extract.
Let the pudding
cool, untouched, in the saucepan for 20 minutes. (The pudding will still be quite thin
after this time.)
Stir the pudding and then pour it into your serving cups or bowls. Cover with plastic wrap and place in the
refrigerator to chill for several hours, or even overnight.
If desired, garnish with
lightly sweetened whipped cream and chopped nuts. Can also serve with fruit
sauces or jams.
Makes 4 - 6 servings.
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Tapioca Pudding Recipe:
2 cups (480 ml) whole milk
1/2 cup (120 ml) heavy
(whipping) cream
1/8 teaspoon salt
1/3 cup (65 gram) granulated white
sugar
2 1/2 tablespoons
quick-cooking (minute or instant) tapioca
1 large egg, well beaten
1 teaspoon pure
vanilla extract
Garnish: (Optional)
Lightly sweetened whipped cream
chopped pistachios or
walnuts
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Sources
Bloom, Carole.
The International Dictionary of Desserts, Pastries, and Confections.
New York: Hearst Books, 1995.
Daley, Regan.
in the Sweet Kitchen. Random House Canada, 2000.
Friberg, Bo.
The Professional Pastry Chef (Second Edition). New York: Van
Nostrand Reinhold, 1990.
Kimball, Christopher. The
Dessert Bible. Little, Brown and Company. New York: 2000.
Maree, Aaron.
Patisserie. Australia: Angus & Robertson, 1994.
Mariani, John F.
The Dictionary of American Food & Drink, New Haven and New York:
Ticknor & Fields, 1983.
Rinsky, Glenn & Rinky, Laura
Halpin. The Pastry Chef's Companion. John Wiley & Sons, Inc. New York:
2009.
Rombauer, Irma S., Rombauer
Becker, Marion & Becker, Ethan. The All New All Purpose Joy of Cooking.
Scribner. New York: 1997.
Root, Waverley, Food. New York: A Fireside
Book, 1980.
Sax, Richard. Classic Home Desserts.
Houghton Mifflin Company. New York: 1994.
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