Ingredients with Measurements:
- 1/2 cup small pearl tapioca
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Measuring cups and spoons
- Serving dishes
Step-by-step instructions:
1. In a medium saucepan, soak the tapioca in 2 cups of water for 30 minutes.
2. After 30 minutes, drain the tapioca and add it back to the saucepan.
3. Add the milk, sugar, and salt to the saucepan and stir to combine.
4. Heat the mixture over medium heat, stirring constantly, until it comes to a simmer.
5. In a mixing bowl, whisk the eggs until they are light and frothy.
6. Slowly pour 1 cup of the hot tapioca mixture into the eggs, whisking constantly to temper the eggs.
7. Pour the egg mixture back into the saucepan with the remaining tapioca mixture, whisking constantly.
8. Cook the pudding over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 10-15 minutes.
9. Remove the pudding from the heat and stir in the vanilla extract.
10. Pour the pudding into serving dishes and let it cool to room temperature.
11. Cover the pudding with plastic wrap and refrigerate for at least 2 hours, or until chilled.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 6 servings
Nutritional information:
Calories: 281
Fat: 8g
Carbohydrates: 43g
Protein: 9g
Sodium: 219mg
Sugar: 33g
Substitutions for ingredients:
- Small pearl tapioca can be substituted with quick-cooking tapioca or instant tapioca.
- Whole milk can be substituted with 2% or skim milk.
- Granulated sugar can be substituted with honey or maple syrup.
- Vanilla extract can be substituted with other flavorings such as almond extract or coconut extract.
Variations:
- Chocolate Tapioca Pudding: Add 1/4 cup cocoa powder to the tapioca mixture before heating.
- Coconut Tapioca Pudding: Replace 1 cup of milk with coconut milk and add 1/2 cup shredded coconut to the tapioca mixture before heating.
- Berry Tapioca Pudding: Top the chilled pudding with fresh berries or a berry compote.
Tips and tricks:
- Stir the pudding constantly while cooking to prevent it from sticking to the bottom of the saucepan.
- If the pudding is too thick, add a splash of milk to thin it out.
- For a smoother texture, strain the pudding through a fine-mesh sieve before chilling.
Storage instructions:
Cover the pudding with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
To reheat the pudding, place it in a saucepan over low heat and stir until warmed through.
Presentation ideas:
Serve the pudding in individual glass jars or bowls for a pretty presentation.
Garnishes:
Top the pudding with whipped cream, fresh fruit, or a sprinkle of cinnamon.
Pairings:
Serve the pudding with a cup of hot tea or coffee.
Suggested side dishes:
The pudding can be served as a dessert on its own.
Troubleshooting advice:
If the pudding is too thin, cook it for a few more minutes until it thickens. If it is too thick, add a splash of milk to thin it out.
Food safety advice:
Make sure to refrigerate the pudding promptly after cooking to prevent bacterial growth.
Food history:
Tapioca pudding has been a popular dessert in the United States since the 19th century.
Flavor profiles:
The pudding is creamy and sweet with a subtle vanilla flavor.
Serving suggestions:
Serve the pudding chilled for a refreshing dessert.
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