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Tapioca Pudding Recipe


Tapioca Pudding Recipe: In a medium sized, heavy bottomed saucepan combine the milk, cream, salt, sugar, tapioca, and beaten egg. Let sit for about 5-10 minutes. Place the saucepan over medium heat and, stirring slowly but constantly, bring to a full boil (this will take about 10-15 minutes). Remove from heat and stir in the vanilla extract.

Let the pudding cool, untouched, in the saucepan for about  20 minutes. (The pudding will still be a little 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 (full fat) milk

1/2 cup (120 ml) heavy (whipping) cream (cream with a 35-40% butterfat content)

1/8 teaspoon salt

1/3 cup (65 grams) granulated white sugar

2 1/2 tablespoons (25 grams) quick-cooking (minute or instant) tapioca

1 large egg, well beaten

1 teaspoon (4 grams) pure vanilla extract

Garnish: (Optional)

Lightly sweetened whipped cream

chopped pistachios or walnuts

Jam or Preserves

Fruit Sauces