The Sensitive Kitchen

Monday, May 28, 2012

Overnight Tapioca Pudding

The flavor and texture of instant tapioca can never compare with the pearls my grandmother used to make her pudding. An overnight soak in the fridge nearly eliminates the long cooking and stirring time that keeps many of us from making this old-fashioned treat.

1/2 c small pearl tapioca
4 c milk
1/2 c sugar
2 egg yolks
2 tsp high-quality vanilla extract

Combine tapioca and 1 cup milk in a tightly sealable 2-cup container. Close and refrigerate overnight.

The next day, combine refrigerated mixture with remaining 3 cups milk. Bring slowly to a simmer over medium-low heat, stirring often to prevent scorching. Meanwhile, combine egg yolks and sugar in a 2-cup or larger Pyrex measuring cup; beat well to combine.

When mixture comes to a simmer, ladle 1/2 cup of it into the egg yolk-sugar mixture, beating well. (This step is called "tempering" and is essential to preventing curdled yolks.) Repeat with another 1/2 cup of mixture. Once incorporated, dump egg yolk mixture all at once into hot pot and stir well. When mixture returns to a simmer, remove from heat and add vanilla extract. Serve warm.

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