Vanilla Bean Tapioca Pudding
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 servingsPrep
10 minCook
2½ hrsReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅓ | cup |
sugar
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
tapioca
large ball |
|
| 473 | ml |
water
cold |
|
| 591 | ml |
milk
|
|
| 1 | each |
vanilla bean
cut lengthwise and scape the beans out of the pods |
*
|
| 1 | large |
egg yolks
|
|
| 15 | ml |
butter, unsalted
|
|
| 79 | ml |
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.
