Creamy Tapioca Pudding
By America's Test KitchenPublished on October 6, 2011
Time
30 minutes, plus 1 hour chilling
Yield
Serves 4
Ingredients
2 ½ cups whole milk 1 large egg plus 1 egg yolk, lightly beaten¼ cup (1¾ ounces/50 grams) plus 1 tablespoon granulated sugar 1 tablespoon packed light brown sugar ¼ teaspoon salt ¼ cup Minute tapioca 1 teaspoon vanilla extract ½ cup heavy cream, chilled
Before You Begin
Minute tapioca (sometimes labeled “quick-cooking” at the store) cooks in a fraction of the time of traditional pearl tapioca.
Instructions
- MAKE PUDDING Combine milk, egg and yolk, ¼ cup granulated sugar, brown sugar, salt, and Minute tapioca in medium saucepan; let sit for 5 minutes. Bring mixture to boil over medium heat, then reduce heat and simmer, stirring constantly for 2 minutes. Off heat, stir in vanilla and scrape pudding into medium bowl. Cover tightly with plastic wrap and refrigerate until set, at least 1 hour or up to 2 days.
- WHIP CREAM With electric mixer on medium speed, beat cream and remaining granulated sugar until stiff peaks form, about 2 minutes.
- FINISH PUDDING Gently fold half of whipped cream into pudding. Serve with dollop of remaining whipped cream.
Time
30 minutes, plus 1 hour chillingYield
Serves 4Ingredients
2 ½ cups whole milk
1 large egg plus 1 egg yolk, lightly beaten
¼ cup (1¾ ounces/50 grams) plus 1 tablespoon granulated sugar
1 tablespoon packed light brown sugar
¼ teaspoon salt
¼ cup Minute tapioca
1 teaspoon vanilla extract
½ cup heavy cream, chilled
Ingredients
2 ½ cups whole milk
1 large egg plus 1 egg yolk, lightly beaten
¼ cup (1¾ ounces/50 grams) plus 1 tablespoon granulated sugar
1 tablespoon packed light brown sugar
¼ teaspoon salt
¼ cup Minute tapioca
1 teaspoon vanilla extract
½ cup heavy cream, chilled
Ingredients
2 ½ cups whole milk
1 large egg plus 1 egg yolk, lightly beaten
¼ cup (1¾ ounces/50 grams) plus 1 tablespoon granulated sugar
1 tablespoon packed light brown sugar
¼ teaspoon salt
¼ cup Minute tapioca
1 teaspoon vanilla extract
½ cup heavy cream, chilled
Why This Recipe Works
Many Creamy Tapioca Pudding recipes used raw egg whites folded into the pudding. Anxious about using raw eggs these days, we instead turned to whipped cream. Using both granulated and light brown sugar added a faint earthiness that supported the vanilla’s floral notes without compromising the pudding’s snow white color and straightforward taste.
Before You Begin
Minute tapioca (sometimes labeled “quick-cooking” at the store) cooks in a fraction of the time of traditional pearl tapioca.
Instructions
- MAKE PUDDING Combine milk, egg and yolk, ¼ cup granulated sugar, brown sugar, salt, and Minute tapioca in medium saucepan; let sit for 5 minutes. Bring mixture to boil over medium heat, then reduce heat and simmer, stirring constantly for 2 minutes. Off heat, stir in vanilla and scrape pudding into medium bowl. Cover tightly with plastic wrap and refrigerate until set, at least 1 hour or up to 2 days.
- WHIP CREAM With electric mixer on medium speed, beat cream and remaining granulated sugar until stiff peaks form, about 2 minutes.
- FINISH PUDDING Gently fold half of whipped cream into pudding. Serve with dollop of remaining whipped cream.
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