|Total Time||30 minutes|
A children’s classic, this soft dessert can be flavored in a variety of different ways. You can use any kind of milk, but whole milk tastes best.
|½||cup small-pearl tapioca (not instant)|
|1||cup hot water|
|⅓ to ½||cup sugar|
|~||Pinch of salt|
|1||Tbsp. vanilla extract or ½ vanilla bean, split, scraped, and sliced into 1-inch chunks|
If you like, serve the pudding topped with fresh soft fruit, such as berries, bananas, or peaches. A bit of freshly grated nutmeg and/or chopped nuts is also nice.
For adults, try stirring in a slug of brandy at the end before pouring the pudding into bowls.
For an Indian-flavored dessert, replace the vanilla bean with 8 green cardamom pods. Serve with freshly chopped pistachio nuts on top.
For a tropical treat, use 1 cup milk and 1 cup coconut milk. Add shredded coconut and mango chunks if desired.
You can use instant tapioca instead of regular tapioca; just omit the water-soaking stage.
For fluffier pudding, separate the egg. Cook the yolk along with the rest of the pudding. While the pudding cools slightly, whip the egg white (add a pinch of salt to help it firm up) until soft peaks form. Fold the cooked pudding into the whipped egg white.
This content is from the Culinate Kitchen collection.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything