Childhood Memories: Tapioca Pudding
Hey, Whiskers!
Tapioca pudding has been my favorite pudding for as long as I can remember, it was my favorite snack pack growing up. This is the second recipe for tapioca pudding that I tried, I was super nervous about tempering the eggs. It is something I have seen done on many television shows on cooking, I just wasn't sure my hands were going to be able to keep up, as well as balancing the whole two hands working at the same time situation. It worked out pretty well, my mother said it tasted like her childhood as well, I let it cool slightly before eating, as I like my pudding cooler, but you can eat it right off the fire.
Till next time keep whisking up love and happiness to those around, Sam
Ingredients
Directions
Serve either warm or cold and enjoy!
Tapioca pudding has been my favorite pudding for as long as I can remember, it was my favorite snack pack growing up. This is the second recipe for tapioca pudding that I tried, I was super nervous about tempering the eggs. It is something I have seen done on many television shows on cooking, I just wasn't sure my hands were going to be able to keep up, as well as balancing the whole two hands working at the same time situation. It worked out pretty well, my mother said it tasted like her childhood as well, I let it cool slightly before eating, as I like my pudding cooler, but you can eat it right off the fire.
Till next time keep whisking up love and happiness to those around, Sam
Ingredients
- 1 cup of water
- 1/2 cup small pearl tapioca (not instant)
- 2 1/2 cups whole milk
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Directions
- Place the water and tapioca pearls in a 1 1/2 quart pot. I let my pearls soak overnight, it depends if they are instant or regular.
- Turn on the heat to medium-high. Pour in the milk and salt; stir while bringing to a bare simmer.
- Reduce the heat to very low, add in the sugar and cook, uncovered, stirring frequently (so the tapioca doesn’t stick to the bottom of the pan), until the tapioca pearls have plumped and thickened, about 5 minutes.
- In a separate bowl, beat the eggs. Slowly whisk in about 1/2 cup of the hot tapioca, I did this in teaspoon increments as it was my first time tempering eggs, you can do it as you regularly do. (this equalizes the temperature between the two mixtures to avoid curdling.)
- Pour the egg mixture into the pot with the rest of the tapioca; increase heat to medium and stir for several minutes until you get a thick pudding consistency that coats the back of a wooden spoon. (Do not let the mixture boil.)
- Take off the heat and cool for 15 minutes.
- Stir in the vanilla.
Serve either warm or cold and enjoy!