Monday, February 8, 2010

Tapioca Pudding

I remember my Mom making tapioca pudding for dessert. I searched for a recipe online. I found one on http://www.simplyrecipes.com/ and with a bit of changing it looked like it could match my Mom's recipe.

Ingredients are:

1/2 cup small pearl tapioca, not the instant tapioca
3 cups whole milk..I used skim
1/4 tsp salt
2 eggs
1/2 cup sugar
1 tsp vanilla

Method is:

1. Combine tapioca, milk and salt in a med size saucepan over med heat. Stir until boiling. Simmer 5 min, uncovered at the lowest heat, add sugar gradually and keep stirring frequently.
2. Beat eggs in a bowl. Slowly mix in a little of the hot tapioca to equalize the temp of the two mixtures to avoid curdling.
3. Add egg/tapioca mixture to the tapioca in the pan. Slowly bring to a boil, stirring constantly. Reduce heat and cook and stir frequently at low simmer till it's a thick pudding consistency and the tapioca is tender.
4. Once it's done, cool for 10 min, then stir in vanilla.
5. This is very good served warm with a bit of ice cream.

16 comments:

  1. This is one of my husband's favourites but in my family we just called it " frog's eyes"!!
    Helen

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  2. My grandmother made the best tapioca pudding. I have her recipes but haven't made it in years. I love it...family doesn't like the texture. This recipe brings back wonderful memories.

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  3. I know that tons of people love this dessert, but truthfully....I've never been able to get past the eyeball thing. LOL I know that sounds crazy.

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  4. I love tapioca pudding. I looked long and hard for a good recipe (a lot of recipes use beaten egg whites for a fluffy pudding which is not what I wanted) and finally found this one: http://www.recipezaar.com/Tapioca-Pudding-Easy-Microwave-Method-192299, which is really good and I make every so often. But yours looks so good and creamy. I will definitely be trying it soon.

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  5. I love love love Tapioca! I could eat the whole bowl! It's my favorite comfort food and now I buy the little containers of Kozy Shack ...not the same though! lol

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  6. In our family, we called it jelly fish eyes! lol It's still one of my favorite desserts & I make it every few months. I might have to try your way though....

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  7. I love Tapioca Pudding,be it instant or Pearl or anyone in between.I will try this version.Thanks.
    Blessings,Ruth

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  8. gee Betty, posting while on holidays....good for you.

    Have not had tapioca pudding in a long time, will be making it real soon.

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  9. Tapioca pudding is one of my favorites! Going to have to try this recipe sometime soon.

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  10. Ha, this is too funny! I made that exact same recipe, and have the picture in my folder, but haven't posted it yet. Great minds think alike, eh? :) and I agree, it's a great dessert, we like it with whipped cream too. Mmm...

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  11. I can only find the instant tapioca here; I'd love to the the small pearl. I can remember my grandmother making tapioca and I would NEVER eat it. Looked too much like those polywog sac things that used to be in the small ponds in the springtime. Of course, I have since discovered that I do love this wonderful dessert!

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  12. oh what i would give for a bowl of that right now....this and rice pudding, i just love them both.....

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  13. My recipe calls for the eggs to be separated... add only the egg yolks and then beat the egg whites to make them stiff... add at the end when the pudding is thick... makes the pudding lighter and sooo yummy... I love tapioca both ways, but my hubby only likes it with the frothed egg whites... try it. yum!

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  14. This recipe sounds interesting as well as those from www.gourmandia.com. I wonder what recipe I would try first. But I will definitely make this.

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  15. My Mom would always make us tapioca (instant). When we were sick it was comforting and Mom felt it was a great source of protein disguised as a dessert. The 1st tine she made it for my nephew when he was about 3 yrs. old he ran around the house shouting that Grandma was making Happioca and that is what we call it 22 years later to his embarassment. To make it "speical" Mom would place a dollop of jam in the center of the pudding while it was still warm. I tried making it with the pearl tapioca a few years ago, but the frog egg look and tough texture was too much for me. It likely just depends on what type you are used to. Most people do not know that tapioca is a root.

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