Okay, I have been wanting to make Tapioca pudding for years! Franz finally came home with some pearls that he bought at Winco. I found this recipe on line for crock pot tapioca.
http://www.foodnetwork.com/recipes/alton-brown/tapioca-pudding-recipe/index.html
I skipped the soaking because the pearls were small, I used 3 cups skim milk - no cream - and splenda instead of sugar. It was so easy and yummy! I will try using almond extract next time instead of citrus zest.
11 comments:
Ohh, that looks really good. I will have to try it. I can't see the whole link, though. It cuts off.
:(
Here are some instructions for making a smaller link:
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Thanks!
My mother would make tapioca pudding as a regular treat as I was growing up and it is still one of my favorites, but have not made it in a few years. The crock pot seems like a nice laid back way to do this.
3 1/2 ounces large pearl tapioca, approximately 1/2 cup
2 cups cold water
2 1/2 cups whole milk
1/2 cup heavy cream
1 egg yolk
1/3 cup sugar
1 lemon, zested
Pinch salt
Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.
you mean spider eggs in milk? not for me.
Darin loves it, that and rice pudding.
Ugh.
I don't think I have ever tasted tapioca pudding.
All right Heidi, you just keep your spider comments to yourself.
Serena has no sense of humor now.
I resent that.
Yum! I grew up on tapioca.
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