Old Fashioned Raspberries and Tapioca Pudding

I have tried several new recipes in the past few weeks that I haven't been thrilled with, and when that happens I usually retreat to my mother's recipe files to find recipes that I know are proficient and that I tin can count on. There are so many old family unit recipes that, despite six years of blogging, at that place are all the same many I haven't posted. Tapioca pudding was a favorite dessert in my family unit and my mother and grandmother made information technology when they needed something quick and easy. I like to serve it with fresh, in-season fruit, but if that isn't available a small-scale tin can of drained crushed pineapple folded into the pudding is a delicious substitute. Eating homemade tapioca pudding is one of my earliest food memories.

If you have never tried this pudding or if it has been many years since y'all prepared it I hope y'all will requite information technology a try. It'south basic and old fashioned and is my idea of very satisfying comfort food. There are two kinds of tapioca for sale in grocery stores. Some has to exist soaked overnight earlier it is cooked…easy to do. Just embrace 1/2 cup tapioca with i cup of water and let information technology soak overnight. Drain the next day and proceed with the recipe. There is also quick-melt tapioca available that doesn't require the overnight soak. Just be sure to read the label of the product yous buy. My favorite make is Bob'due south Crimson Manufacturing plant Pocket-size Pearl Tapioca.

Merely in example you are interested in a little tapioca trivia…Tapioca is a starch that'southward made from the root of a plant,Manihot esculenta, that is native to much of South America and the Caribbean, and it is grown worldwide today. The earth'southward main producers of the plant are Brazil, Nigeria and Thailand. In the United states of america, it's commonly called cassava, yucca or simply the tapioca constitute. After cassava plants are harvested, their roots are treated to remove toxins plant in the plant. The starch is then processed into i of several popular forms: powder, flakes, sticks or ball-shaped "pearls." Tapioca pearls are the most popular form.Tapioca is virtually completely free of both protein and gluten. In addition to tapioca pudding and bubble tea, tapioca is often used equally a thickening agent when cooking, especially in soups. Considering tapioca doesn't have a strong taste of its ain, it can be added to many dishes to thicken them without irresolute the taste.

Quondam Fashioned Tapioca Pudding

½ loving cup small pearl tapioca
3 cups whole milk
¼ teaspoon salt
2 eggs
½ cup sugar
ane teaspoon vanilla extract

Combine tapioca, milk and table salt in a medium sauce pan and cook over medium high heat to bring the mixture to a barely simmer stage. Lower the estrus and cook, uncovered, on low, gradually calculation the carbohydrate, until the tapioca pearls plump up and the mixture has thickened. Depending on the blazon of tapioca you use and if you have presoaked the tapioca equally some brands phone call for, this could accept anywhere from 5 minutes to 45 minutes of cooking on very depression heat. Stir occasional so the pudding doesn't stick to the bottom of the pan.
There are 2 ways to incorporate the eggs into the pudding. The first style is to beat out the eggs (whites and yolks together) in a separate bowl. Mix pocket-size amounts of the hot tapioca mixture into the eggs to equalize the temperature to avoid curdling and cooking the eggs.
Render the eggs to the pan with the tapioca. Increase the heat to medium and stir for several minutes to reach a thick pudding consistency. Remove the pan from the heat and stir in vanilla. Serve either warm or chilled.
The second fashion of preparing tapioca, if you similar a lite, fluffy pudding, is to divide the eggs. Lightly beat the yolks with a fork and mix them into the hot mixture the same way as in stride 2. When the pudding has cooked to the desired thickness beat the egg whites in a separate bowl until soft peaks form. Remove the pan of pudding from the stove and gently fold the beaten whites into it. Serve warm or chilled.

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