Ingredientes para Tapioca Custard Pudding
- Pearl Tapioca
- 2 cups whole milk
- Eggs
- White Sugar
- Pinch of salt
- Vanilla
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Cómo preparar Tapioca Custard Pudding
- In a medium bowl, soak 1/2 cup tapioca pearls in 1 cup cold water until the water is absorbed (about 30 minutes).
- In a double boiler (or a heatproof bowl set over a simmering pot of water), combine the soaked tapioca with 2 cups milk. Stir well and cook, stirring frequently, until the tapioca is completely transparent and tender, about 20-25 minutes.
- In a separate bowl, whisk together 3 large egg yolks, 1/2 cup granulated sugar, and a pinch of salt until light and pale. Gradually whisk in 1/2 cup of the hot tapioca mixture to temper the yolks.
- Pour the tempered yolk mixture into the remaining tapioca mixture in the double boiler. Cook for 3 minutes, stirring constantly, until the custard thickens slightly. Do not boil.
- Remove from heat and let cool slightly, about 10 minutes.
- In a clean bowl, beat 3 large egg whites until stiff peaks form. Gently fold the egg whites into the cooled custard.
- Stir in 1 teaspoon vanilla extract (or your preferred flavoring). Pour into individual ramekins or a larger serving dish.
- Refrigerate for at least 2 hours before serving to allow the pudding to set completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
68g
Fat
14g
Carbs
9g