Tapioca Custard Pudding Recipe
Overview
This delightful Tapioca Custard Pudding recipe harks back to a simpler time, extracted from the esteemed “Foods, Nutrition and Home Management Manual” published by the Government of the Province of British Columbia in 1942. Renowned for its comforting qualities and nostalgic flavors, this dessert promises a creamy texture and a sweet, vanilla-infused taste that’s perfect for all ages. Whether you’re a seasoned home cook or a novice in the kitchen, this recipe is designed to be straightforward and rewarding, with a total preparation time of approximately 35 minutes.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
- 1/4 cup pearl tapioca
- 1 1/2 cups milk
- 2 eggs, separated
- 1/3 cup white sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
Nutrition Information (per serving)
- Calories: 195.3
- Total Fat: 5.8g
- Saturated Fat: 2.9g
- Cholesterol: 118.6mg
- Sodium: 152.7mg
- Total Carbohydrates: 29.6g
- Dietary Fiber: 0.1g
- Sugars: 17.2g
- Protein: 6.2g
Cooking Instructions
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Prepare Tapioca: Begin by soaking the pearl tapioca in enough cold water to cover it until the water is absorbed.
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Cook Tapioca: Transfer the soaked tapioca to a double boiler and add the milk. Cook over medium heat, stirring occasionally, until the tapioca pearls turn transparent. This typically takes about 15 minutes, but ensure to monitor closely to achieve the desired consistency.
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Prepare Egg Mixture: While the tapioca is cooking, separate the eggs. In a separate bowl, beat the egg yolks together with the sugar and salt until well combined.
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Combine Mixtures: Once the tapioca is transparent, take a small amount of the hot mixture and gradually add it to the beaten egg yolks, sugar, and salt. This step helps to temper the eggs and prevent them from curdling when added to the hot tapioca.
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Return to Heat: Pour the egg mixture back into the double boiler with the cooked tapioca. Cook the mixture over medium heat for an additional 3 minutes, stirring constantly. This step ensures that the pudding base thickens and the eggs are fully cooked.
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Incorporate Egg Whites: Remove the pudding from heat and allow it to cool slightly. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the tapioca mixture. This folding technique helps to lighten the pudding and gives it a fluffy texture.
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Add Flavor: Stir in the vanilla extract to add a subtle yet aromatic flavor to the pudding.
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Serve: Once the pudding is well mixed and flavored, it’s ready to serve. Portion it into individual serving dishes or bowls. For an extra touch of elegance, garnish with a sprinkle of cinnamon or nutmeg on top.
Notes
- If you prefer a quicker version of this recipe, you can substitute 3 tablespoons of quick-cooking tapioca for the pearl tapioca. This modification eliminates the need for soaking the tapioca beforehand.
Recipe Tips
- Double Boiler Technique: Using a double boiler ensures gentle and even cooking, preventing the milk from scalding and allowing the tapioca pearls to soften gradually.
- Tempering Eggs: Adding a small amount of hot liquid to the beaten egg yolks before combining them with the main mixture helps to prevent the eggs from curdling and ensures a smooth pudding consistency.
- Egg Whites: Be sure to beat the egg whites until stiff peaks form before folding them into the tapioca mixture. This step aerates the pudding and contributes to its light texture.
Conclusion
This Tapioca Custard Pudding recipe not only offers a taste of culinary history but also delivers a comforting and wholesome dessert that’s sure to become a favorite in your kitchen. Whether served warm or chilled, its creamy texture and delicate sweetness make it a delightful treat for any occasion. Enjoy the simplicity and satisfaction of preparing this timeless dessert from the heart of Canadian culinary heritage.
