Tapioca Pudding
Published November 16, 1982
- Total Time
- 25 minutes, plus a few hours' cool time
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 cups milk
2 cups heavy cream
½ cup minute tapioca
1 vanilla bean or 1 teaspoon vanilla extract
½ cup dried currants
½ cup sugar
4 egg yolks
1 ½ envelopes unflavored gelatin
2 teaspoons grated orange peel
Nutritional analysis per serving
27 grams carbs; 119 milligrams cholesterol; 316 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 21 grams fat; 1 gram trans fat; 52 milligrams sodium; 6 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Grease mold well and let it chill in refrigerator.
- Step 2
Combine milk, cream, vanilla, tapioca and currants in saucepan and bring to boil. Turn down heat and simmer for 6 to 7 minutes while stirring constantly with wooden spoon. Remove from heat and set aside.
- Step 3
Combine sugar, egg yolks, gelatin and orange peel in bowl and whisk rapidly until light and lemon colored.
- Step 4
Pour ½ cup of tapioca mixture into egg yolk mixture; stir well.
- Step 5
Pour egg yolk mixture into saucepan. Bring to boil and cook for 1 minute. Let cool until warm enough to touch. Remove vanilla bean.
- Step 6
Pour pudding mixture into chilled mold and let it cool several hours. Before demolding, run mold under warm water.
Private Notes
Comments
My grandfather loves this kind of putting I made it for him right before he died I loved him so much I make it every week for parties or Desert I'll make it
what mold. type kind size. lost at the first line need equipment list
Smooth, creamy and rich. Covered surface with plastic wrap to prevent surface hardening. Put into glass baking dish; that worked out fine. 1 tsp finely grated orange is plenty.
This was weird, kind of gross mouthfeel, and not really very sweet. The instructions aren't great. The result is edible, but it definitely isn't like any kind of tapioca pudding I've ever had.
This is my go-to tapioca pudding recipe except that I leave out the gelatin and orange peel since I'm looking for a classic tapioca pudding not a "jello"