Tapioca Pudding

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 1 hour

食材

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

步驟

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.

營養

• 卡路里: 405 kcal
• 總脂肪: 17 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 6 g
• 反式脂肪: 1 g
• 膽固醇: 139 mg
• 鈉: 285 mg
• 總碳水化合物: 53 g
• 膳食纖維: 1 g
• 總糖: 36 g
• 蛋白質: 10 g