Recipes for "tapioca pudding"

Milk the milk, tapioca, egg, and sugar together in a saucepan until the sugar has dissolved; allow to stand for 5 minutes.

Whisk in the chocolate and cocoa powder.

Place over medium heat, bring to a boil, whisking constantly, and let boil for 2 minutes.

Remove from heat and whisk in the vanilla extract. Allow to cool for 20 minutes. Serve warm or chilled.

Mix milk, tapioca, sugar, and salt together in a medium saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.

Whisk 1 cup of hot milk mixture into beaten eggs, 2 tablespoons at a time, until incorporated. Stir egg mixture back into tapioca mixture until well combined. Bring to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from heat and stir in vanilla.

Serve hot or pour into serving dishes and refrigerated for several hours until cold.

Stir together milk, sugar, tapioca, and beaten eggs in a slow cooker until well combined.

Cook on Low for 6 hours or High for 3 hours, stirring occasionally. Serve warm.

Bring tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low and simmer for 5 minutes. Stir in sugar until dissolved.

Beat egg in a medium bowl until smooth. Whisk in about 1/2 cup hot tapioca mixture, 1 tablespoon at a time, then scrape egg mixture into tapioca mixture; stir. Simmer gently until pudding is thickened, 3 to 5 minutes. Remove from heat and allow to cool for 10 minutes.

Stir in vanilla until incorporated. Serve warm or chilled.

Whisk the milk, sugar, vanilla extract, salt, and tapioca pearls in a slow cooker until the sugar has dissolved. Turn the cooker to high setting, cover with lid, and cook for 2 hours. (If preferred, set on low setting and cook for 4 hours. Stir pudding occasionally during cooking.)

Place egg yolks into a bowl, and whisk until smooth. Mix about 1 tablespoon of the hot pudding into the egg yolks until thoroughly combined; continue gradually mixing hot tapioca pudding into the egg yolks, slowly increasing the amount of pudding mixed in, until the yolks and pudding total about 2 cups. Slowly pour the yolk mixture into the pudding in the slow cooker until blended, whisking constantly until the egg yolks have thickened the pudding, about 5 minutes.

Place lid back on the cooker, and continue cooking until the pudding is your desired degree of thickness, on high setting for about 30 more minutes (or low setting for 1 more hour).

Stir milk, sugar, tapioca, and eggs together in a slow cooker crock.

Cook on Low, stirring once per hour, for 6 hours. Stir vanilla into the pudding.

Place the apples, brown sugar, cinnamon, salt, and tapioca into a bowl, and toss to coat apple slices.

Place the apple mixture into a slow cooker. Pour lemon juice and boiling water over the apples.

Set the cooker to High and cook until apples are tender and thickened, 3 to 4 hours.

Mix in raisins if desired; serve warm.

Soak the tapioca pearls in milk overnight in the refrigerator.

Preheat the oven to 350 degrees F (175 degrees C). Combine the tapioca, milk, and rice in a large pan over medium heat. Stir in the eggs, sugar, salt, cinnamon and nutmeg. Cook over medium heat, stirring constantly for 15 minutes. Do not bring to a boil. Pour into a 9x13 inch baking dish, and stir in raisins. Cover with a lid or aluminum foil.

Bake for 40 minutes in the preheated oven, but stir in the vanilla after 20 minutes. Cool to room temperature, then refrigerate until cold.

Combine tapioca, milk, and salt in 1 1/2 quart pan on medium-high heat. Stir while bringing to a bare simmer. Lower the heat and cook, uncovered, at the lowest possible heat, adding sugar gradually until the tapioca pearls have plumped up and thickened.

Depending on the type or brand of tapioca you are using (and if you've pre-soaked the tapioca as some brands call for), this could take anywhere from 5 minutes to 45 minutes of cooking at a very low temperature.

Stir occasionally so the tapioca doesn't stick to the bottom of the pan.

Beat eggs in a separate bowl. Whisk in some of the hot tapioca very slowly to equalize the temperature of the two to avoid curdling.

Slowly add the eggs to the tapioca in the pan. Increase the heat to medium and stir for several minutes until you get a thick pudding consistency. Do not let the mixture boil or the tapioca egg custard will curdle. Cool 15 minutes. Stir in vanilla. Serve either warm or chilled.

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