Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
chocolate recipes
apple recipes
pumpkin recipes
cranberry recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Tapioca Pudding Tested Recipe

Printer Friendly Page

Tapioca Pudding Recipe

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.

 

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. Preparation time 40 minutes.

 

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

References:

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.

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.

 
 
     
 

 

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC