Tapioca Pearl Pudding
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
60
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Whisk milk, cream, milk powder, and salt in a medium saucepan; add tapioca and let sit 30 minutes to hydrate
2
Add sugar to tapioca mixture and bring to a simmer over medium heat
3
Reduce heat to medium-low and cook, stirring often, until the consistency of a thick soup, 10-12 minutes
4
Whisk in egg yolk and cook, stirring occasionally, 2 minutes (it will thicken slightly)
5
Let cool, stirring occasionally, 10 minutes
6
Divide among small glasses
7
Chill pudding until cold (it will thicken), at least 2 hours
8
Serve topped with nutmeg
9
Do ahead: Pudding can be made 3 days ahead
10
Cover and keep chilled
11
Whisk milk, cream, milk powder, and salt in a medium saucepan; add tapioca and let sit 30 minutes to hydrate
12
Add sugar to tapioca mixture and bring to a simmer over medium heat
13
Reduce heat to medium-low and cook, stirring often, until the consistency of a thick soup, 10-12 minutes
14
Whisk in egg yolk and cook, stirring occasionally, 2 minutes (it will thicken slightly)
15
Let cool, stirring occasionally, 10 minutes
16
Divide among small glasses
17
Chill pudding until cold (it will thicken), at least 2 hours
18
Serve topped with nutmeg
19
Do ahead: Pudding can be made 3 days ahead
20
Cover and keep chilled