Zutaten für No Fluff Tapioca Pudding
- 3 cups whole milk
- 1/2 cup small pearl tapioca
- Egg (not used in recipe)
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 teaspoon ground nutmeg
- Cinnamon (not used in recipe)
- 1 tablespoon unsalted butter
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Zubereitung von No Fluff Tapioca Pudding
- In a medium saucepan, combine tapioca pearls, milk, sugar, salt, and butter.
- Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
- Once boiling, reduce heat to low, cover, and simmer for 45-50 minutes, or until the tapioca pearls are translucent and the pudding has thickened significantly. Stir occasionally to prevent scorching.
- Remove from heat and stir in vanilla bean paste or extract (and nutmeg, if using).
- If using a vanilla bean, let the pudding steep for 10-15 minutes before serving to allow the flavor to fully infuse.
- Pour the pudding into individual serving dishes or a larger bowl. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the pudding to fully set and the flavors to meld.
- Serve chilled and enjoy your incredibly creamy and delicious no-fluff tapioca pudding!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
91g
Fat
30g
Carbs
16g
