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Tapioca Pudding

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Tapioca Pudding

Cuisine:World

Course:Dessert

10m prep 5m cook 45m ready

4 to 6 servings Using brown sugar adds a hint of caramel flavor.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 ½ cups whole milk
  • ⅓ cup sugar or ½ cup packed brown sugar
  • ¼ cup quick-cooking tapioca
  • ⅛ teaspoon salt
  • (1 large egg, well beaten)
  • 1 teaspoon vanilla
  • 1
    • 1 cup cold heavy cream
    • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
    • (½ teaspoon vanilla)
    Sub-recipe steps
    1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
    2. Use immediately.
  • 1
    • ½ cup light cream or ¼ cup heavy cream plus ¼ cup whole milk
    • 1 tablespoon sugar
    • 1 tablespoon unsalted butter
    • 4 ounces semisweet or bittersweet chocolate (up to 64% cacao), milk chocolate, or white chocolate, finely chopped
    • 1 teaspoon vanilla or 1 tablespoon dark rum or Cognac
    Sub-recipe steps
    1. Combine in a medium heavy saucepan: ½ cup light cream or ¼ cup heavy cream plus ¼ cup whole milk; 1 tablespoon sugar; 1 tablespoon unsalted butter
    2. Bring to a rolling boil, stirring constantly. Remove from the heat and immediately add: 4 ounces semisweet or bittersweet chocolate (up to 64% cacao), milk chocolate, or white chocolate, finely chopped
    3. Let stand for 1 minute, then whisk until smooth. Whisk in: 1 teaspoon vanilla or 1 tablespoon dark rum or Cognac
    4. Serve warm or cold; the sauce will thicken as it cools and take on the consistency of ganache after a day in the fridge. Cover and refrigerate for up to 2 weeks. Reheat over low heat, whisking in a little hot water if the sauce looks oily.

Let's Cook

  1. Step 1.

    Whisk together thoroughly in a large heavy saucepan: 2 ½ cups whole milk; ⅓ cup sugar or ½ cup packed brown sugar; ¼ cup quick-cooking tapioca; ⅛ teaspoon salt

  2. Step 2.

    Let stand for 10 minutes, then slowly bring to a simmer over medium heat, stirring constantly. Simmer, stirring, for 2 minutes. If desired, gradually whisk about half of the pudding into: (1 large egg, well beaten)

  3. Step 3.

    Then thoroughly stir the egg mixture into the remaining pudding. Cook, stirring, over low heat just until you see the first sign of thickening, about 3 minutes. Remove from the heat and stir in: 1 teaspoon vanilla

  4. Step 4.

    Let cool in the saucepan for 30 minutes; the pudding will thicken considerably. Spoon into cups or bowls. Serve warm or chilled. If you wish, accompany with: (Whipped Cream or a fruit sauce); (Cream, fresh berries, crushed or canned fruit, or a chocolate sauce)

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