Tapioca Pudding
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 325.1
- Total Fat: 9.0 g
- Cholesterol: 139.6 mg
- Sodium: 425.2 mg
- Total Carbs: 51.0 g
- Dietary Fiber: 0.2 g
- Protein: 9.8 g
View full nutritional breakdown of Tapioca Pudding calories by ingredient
Introduction
Make this extra creamy by using 2 c. heavy cream and 4 c. 1% milk. Make this extra creamy by using 2 c. heavy cream and 4 c. 1% milk.Number of Servings: 8
Ingredients
-
1 c. small pearl tapioca (not instant)
6 c. whole milk
1/2 t. salt
4 ex. large eggs
1 c. sugar
1 t. vanilla extract
Directions
1. Combine tapioca, milk, and salt in a 3 qt. pan on medium heat. Stir until boiling. Simmer 5-8 min, uncovered at the lowest heat possible, adding sugar gradually.
2. Beat eggs in a separate bowl. Mix in some of the hot
tapioca very slowly to equalize the temp. of the 2 mixtures.
This will avoid curdling.
3. Return eggs to pan with tapioca. Slowly bring mixture barely to boil, stirring constantly. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency. Cool 15 min. Add vanilla. Serve either warm or chilled.
Number of Servings: 8
Recipe submitted by SparkPeople user JWILLIAMS2011.
2. Beat eggs in a separate bowl. Mix in some of the hot
tapioca very slowly to equalize the temp. of the 2 mixtures.
This will avoid curdling.
3. Return eggs to pan with tapioca. Slowly bring mixture barely to boil, stirring constantly. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency. Cool 15 min. Add vanilla. Serve either warm or chilled.
Number of Servings: 8
Recipe submitted by SparkPeople user JWILLIAMS2011.