Ingredients with Measurements:
- 1 cup small pearl tapioca
- 4 cups water
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 cups milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, hulled and sliced
Special equipment needed:
- Large saucepan
- Whisk
- Measuring cups and spoons
- Mixing bowl
- Serving dishes
Step-by-step instructions:
1. In a large saucepan, combine the tapioca, water, sugar, and salt. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce the heat to low and simmer for 30-40 minutes, or until the tapioca is translucent and tender.
3. Add the milk, cream, and vanilla to the saucepan and stir to combine.
4. Increase the heat to medium and cook for an additional 10-15 minutes, or until the mixture has thickened and coats the back of a spoon.
5. Remove the saucepan from the heat and let cool for 10-15 minutes.
6. Stir in the sliced strawberries.
7. Divide the pudding among serving dishes and chill in the refrigerator for at least 1 hour before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour 15 minutes
Temperature:
- Boiling and simmering over medium-high and low heat
- Chilling in the refrigerator
Serving size:
- Makes 6-8 servings
Nutritional information:
- Calories: 267
- Fat: 10g
- Carbohydrates: 41g
- Protein: 4g
- Fiber: 1g
- Sugar: 24g
Substitutions for ingredients:
- Small pearl tapioca can be substituted with quick-cooking tapioca, but the cooking time will be shorter.
- Heavy cream can be substituted with half-and-half or whole milk for a lighter version.
Variations:
- Substitute the strawberries with other fresh berries, such as raspberries or blueberries.
- Add a pinch of cinnamon or nutmeg to the pudding for a warm spice flavor.
- Top the pudding with whipped cream or chopped nuts for added texture.
Tips and tricks:
- Stir the pudding occasionally while cooking to prevent it from sticking to the bottom of the saucepan.
- Let the pudding cool slightly before adding the strawberries to prevent them from becoming mushy.
- Chill the pudding for at least 1 hour before serving to allow it to set.
Storage instructions:
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pudding in the microwave or on the stovetop over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the pudding in clear glass dishes to showcase the layers of tapioca and strawberries.
- Top the pudding with a fresh strawberry or a sprig of mint for added color.
Garnishes:
- Whipped cream
- Chopped nuts
- Fresh berries
- Mint leaves
Pairings:
- Serve the pudding with a cup of hot tea or coffee for a comforting dessert.
Suggested side dishes:
- Fresh fruit salad
- Shortbread cookies
- Vanilla ice cream
Troubleshooting advice:
- If the pudding is too thick, add a splash of milk or cream to thin it out.
- If the pudding is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to use fresh, ripe strawberries and discard any that are moldy or mushy.
- Store the pudding in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Tapioca pudding has been a popular dessert in the United States since the 19th century, and it is often associated with comfort food and nostalgia.
Flavor profiles:
- Creamy
- Sweet
- Tart
- Fruity
Serving suggestions:
- Serve the pudding chilled for a refreshing dessert on a hot day.
- Top the pudding with whipped cream or chopped nuts for added texture and flavor.
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