Tapioca Pudding

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 1 hour

材料

1/2 cup small pearl tapioca* (not instant tapioca)

3 1/2 cups milk

½ cup heavy cream

1/4 teaspoon kosher salt

2 large eggs

1/2 cup granulated sugar

1 teaspoon vanilla extract

手順

Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often, until mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes.

Add the eggs to a bowl and whisk to combine.

Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. (This helps temper the eggs and bring them to a warm temperature without "scrambling" them.)

Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.

Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow it to cool before serving. Serve either warm or chilled.

栄養

• カロリー: 405 kcal
• 脂肪総量: 17 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 6 g
• トランス脂肪: 1 g
• コレステロール: 139 mg
• ナトリウム: 285 mg
• 炭水化物総量: 53 g
• 食物繊維: 1 g
• 糖質総量: 36 g
• タンパク質: 10 g