Homemade Tapioca Pudding is a cinch to make and tastes so much better than store-bought. This recipe always gets rave reviews from friends and family. With just eight ingredients and a little bit of time, even the novice cook can master this dessert dish.
There is nothing better than a creamy homemade pudding. Just ask my husband. This recipe, rice pudding, banana pudding, and chocolate pudding are just a few of our favorites.
WHAT IS TAPIOCA PUDDING?
It is a warm creamy pudding made from tapioca pearls, milk and or cream, and eggs. Tapioca pearls are starch balls made from the root of the cassava plant. The pearls give it that unique texture that we are so familiar with.
HOW TO MAKE HOMEMADE TAPIOCA PUDDING
Start by soaking the pearl tapioca in cool water in a saucepan (not overheat) until they plump up. It will take about 30 minutes. Then drain any unabsorbed water from the tapioca. Now add the milk, half and half, and salt. Bring it to a low bubbling simmer over medium heat stirring almost constantly. Then reduce the heat to low and slowly add the sugar stirring constantly. Cook until the pearls are plumped and the pudding has slightly thickened, stirring constantly and scraping the bottom of the pan.
Then remove the tapioca from the heat. Using a large spoon add a little bit of the hot tapioca mixture to the beaten eggs and whisk to combine. Do this several times to ensure that the beaten eggs have warmed. Then return the pan to medium-low heat and slowly add the egg mixture. Cook until thickened to pudding consistency stirring constantly. Then remove from the heat and wait 1-2 minutes to stir in the vanilla. Continue to stir frequently while it cools to prevent skin from forming. Serve warm or cover with plastic wrap to further prevent skin from forming.
RECIPE NOTES AND HELPFUL TIPS
Small pearl tapioca can be a little hard to find. Bob’s Red Mill has a non-GMO paleo-friendly tapioca. Call around first or order from Amazon. Do not use instant tapioca.
Make sure you temper the eggs so that you do not end up with curdled or scrambled eggs in your pudding.
Do not add the vanilla until 1-2 minutes after you remove the pudding from the heat.
For dairy-free versions substitute coconut milk or almond milk for cow’s milk.
After the pudding is cooked continue stirring every couple of minutes to prevent a skin from forming and place a piece of plastic wrap right on top of the pudding before chilling in the fridge.
If the pudding becomes too thick to your liking add a couple of tablespoons of milk at a time until desired thickness.
Enjoy warm, chilled, or at room temperature.
Store leftovers in an airtight container in the fridge for up to 5 days.
HOW TO TEMPER EGGS
Tempering eggs simply means that you slowly warm the temperature of the beaten eggs with the hot liquid that you are adding them to. This helps prevent lumpy pieces of scrambled eggs from ending up in your smooth and creamy puddings and custards. Start by adding several tablespoons of the hot pudding or custard mixture to the egg yolks in a small bowl. Whisk in quickly and thoroughly. Repeat this step at least two more times or until the eggs are thoroughly warmed. Then slowly whisk the egg mixture into the pudding or custard in the pot.
Author : ozelkadin.net