Wednesday, February 1, 2012

Tapioca Pudding

I don't know why it took me so long to make this - tapioca pudding is one of my favorite things.  Perhaps I was intimidated by all of it's creamy, chewy, goopy grandeur.  Oh well, better late than never. :)

Stacey's Tapioca Pudding Ingredients:
3/4c water, cold
1/3c small tapioca pearls
2c whole milk, organic
1/4 tsp sea salt
1 tsp vanilla bean paste
1/3c sugar, organic
2 eggs, lightly beaten, organic

First I hydrated the pearls by letting them soak in the water for 20-30 minutes in a pot.  Then I added the milk, vanilla, and salt and brought it to boiling over low heat for about 15 minutes or until the pearls seemed somewhat clear.  I beat the sugar and eggs together with a fork and then tempered the eggs by pouring in about a cup of the tapioca pearl milk mixture, stirring constantly with the fork.

Then, I added the egg mixture back to the pot with the rest of the tapioca milk mixture and stirred continuously over low flame with a silicone scraper until the temperature was about 160F and the pudding started to thicken. I tried to be careful because I know when there's tempering eggs there's danger of getting scrambled eggs with milk as opposed to pudding. I tasted a pearl to make sure that it was soft all the way through.

It looked like this when I was done cooking:


I put a layer of plastic wrap over the top to prevent a skin from forming (but, I know there are those of you that like skin, so feel free to let your pudding grow a nice little epidermis), and then I put it in the refrigerator for a couple hours.

Then I put it into a pretty little blue cup with a spoon for serving...


I really love tapioca. Mmmm... tapioca... BTW, using the vanilla bean paste is way worth it.  I love the little crunch and the flavor of those little vanilla bean seeds.

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