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Vanilla Bean Tapioca Pudding

 
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Creamy and very vanilla! Vanilla beans are infused into milk and tapioca, during the long and slow simmering, all the delicious vanilla flavor completely goes into the pudding. A light and tasty dessert to end the meal!

Yield

4

servings

Prep

10

min

Cook

hrs

Ready

5

hrs

Trans-fat Free, Low Sodium
 

Ingredients

½ cup tapioca
large ball
2 cups water
cold
2 ½ cups milk
1 each vanilla bean
cut lengthwise and scape the beans out of the pods
*
1 large egg yolks
1 tablespoon butter, unsalted
cup sugar
1 pinch salt
*

Directions

Put the tapioca and water in a medium mixing, cover with a piece of plastic wrap, and refrigerate for overnight.

Drain the tapioca in a colander.

Add the tapioca, milk, vanilla beans with the pods and salt into a large sauce pan.

Bring to a boil, and reduce heat to very very low.

Cook for two hours, stirring occasionally.

Add the egg yolk, butter and sugar into a small bowl, and whisk until smooth.

Slowly stir in about 1 cup of tapioca into the egg mixture.

Return this into the remaining tapioca in the saucepan.

Cook for another 15 minutes, stirring once or twice.

Transfer the pudding to 4 individual ramekin dessert dishes or a big serving bowl.

Cover with plastic wrap.

Let cool in a ice bath for about 10 to 15 minutes.

Keep the pudding refrigerated until chilled, at least 3 hours or overnight.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 24725% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 70mg 3%
Total Carbohydrate 14g 14%
Dietary Fiber 0g 1%
Sugars g
Protein 12g
Vitamin A 9% Vitamin C 1%
Calcium 19% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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