Tapioca Pudding

By • February 24, 2011 • 10 Comments

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Author Notes: Just as the package says, comforting when served warm and soothing when served chilled. While it may not be essential it is classic and a simple bowl of this stuff can take your mind racing, high speed, back to your childhood, a rainy fall day or a hot summer night on the porch swing. However you choose to serve it it is oddly addicting. It can linger like the memory of your first real kiss, and the variations are endless so it can be as torrid as make-up sex. - thirschfeld

thirschfeld

Food52 Review: As a tapioca rookie, I appreciated thirschfeld’s specific direction on taking the pudding mixture to just the right level of boil so it wouldn’t break. Besides this crucial step, the recipe is a cinch. Basically, you combine most of the ingredients in a sauce pan, let them sit before and after a gentle boil, and voila -- a lovely, ethereal pudding that you can't seem to get enough of.Midge

Serves 4 to 6

  • 1/3 cup honey, clover or wildflower
  • 3 tablespoons instant tapioca
  • 1 tablespoon turbinado sugar
  • 2 1/2 cups whole milk
  • 1 egg, beaten
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons minced almonds
  • 1/16 heaping teaspoons fresh grated nutmeg
  1. Place the honey, sugar, tapioca, egg, nutmeg and the milk into a sauce pan. Let the pan set for 30 minutes.
  2. Over medium heat and while stirring, bring the pudding to a soft boil. I made this three times and every time I brought it to a full boil it broke. A soft boil is when just the outside edges of the liquid begin to roil and creep from the side of the pan toward the center of the pan by about a 1/2 inch.
  3. Remove from the heat and stir in the vanilla. Let the pudding rest for twenty minutes. Serve warm with crushed almonds on top or put it in the fridge till well chilled. Wait to garnish with the almonds until you serve it.
Jump to Comments (10)

Tags: sweet

Comments (10) Questions (0)

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over 2 years ago Vobmcm

This honey-laden pudding is memorable and delicious. It has become one of my signature dishes...

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over 3 years ago Arathi

After a rough day at work that featured painkillers and muscle relaxants, I read the EP comments and decided this is what I wanted for dinner last night! I made it while making dinner for my BF, shoved a few brussels sprouts into my mouth to satisfy his demands for "nutrition", and ate it under his stern gaze. It was yummy, and just what I needed, and so quick. Thanks for the recipe!

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

This looks so good. I really like the minced almonds on top. Nothing like a few nut tidbits to perk up a pudding. Definitely going to make this one. ;o)

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

hehehe. I like your picture.

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over 3 years ago thirschfeld

I kinda liked it too. Strangely the bowl and spoon look like they are actually part of the cover.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

and the Veuve Clicquot ribbon is a nice touch too. my bookmarks are usually old receipts and ripped up post it notes. I wish more cookbooks had those built-in ribbon thingees.

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over 3 years ago thirschfeld

I like the ribbon thingies too. I found a receipt from a grocery store that doesn't exist anymore in one of my books and the prices were unbelievably low. Ripped up post it notes are my favorite. It starts out a whole note and then as you find more recipes the note becomes smaller and smaller.

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over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Loving all the marked pages. And funny about the spoon and ribbon. The first cover design had a gold ribbon wrapped around a fork.

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over 3 years ago vegetarianirvana

With the T Sex come the nursery kids and some more pudding!

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over 3 years ago thirschfeld

so pudding is the circle of life is what you are telling me