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Tapioca Puddings

Chef.at.Home's picture
Ingredients
  Milk 3 1⁄2 Cup (56 tbs)
  Quick cooking tapioca 6 Tablespoon
  Sugar 6 Tablespoon
  Salt 1⁄8 Teaspoon
  Eggs 2 , separated
  Vanilla 1 Teaspoon
Directions

1. Scald the milk in the top of a double boiler over hot water. Mix the tapioca, sugar and salt, add to the hot milk and cook, stirring, until the mixture thickens; cook 5 minutes longer. Remove from the heat.
2. Beat the egg yolks until lemon-colored.
3. Gradually pour the slightly cooled tapioca mixture over the egg yolks, beating all the time. Return to the double boiler and cook 2 minutes more, stirring. Remove from the heat.
4. Whip the egg whites stiff and fold in, add the vanilla. Tapioca pudding mixes are now on the market. They require only a few minutes' cooking time, but chilling time remains the same.
5. Chill and serve with top milk or cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Dessert
Method: 
Chilling
Dish: 
Pudding

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1303 Calories from Fat 321

% Daily Value*

Total Fat 36 g54.9%

Saturated Fat 17.9 g89.3%

Trans Fat 0 g

Cholesterol 502.1 mg167.4%

Sodium 699.9 mg29.2%

Total Carbohydrates 213 g70.9%

Dietary Fiber 0.81 g3.2%

Sugars 135.9 g

Protein 38 g76.5%

Vitamin A 25.9% Vitamin C

Calcium 96.6% Iron 19.5%

*Based on a 2000 Calorie diet

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Tapioca Puddings Recipe