Tapioca Pudding with Homemade Whipped Cream Recipe
Tapioca Pudding with Homemade Whipped Cream
September 4, 2014 by meggan 11 Comments
Full confession: I LOVE Tapioca Pudding. No one ever requests this for a birthday meal, and 50% of the people I know don’t even like it. But to me, those small beads swimming in a sea of vanilla topped with light and airy homemade whipped cream is nothing short of heavenly. I only ever order it at family style restaurants following a fish fry, and that’s a shame since there are no proper fish fries in California. Rather than continue my suffering, I decided to just make some homemade Tapioca Pudding. It was better than I remembered and my new favorite dessert.
The first thing you NEED TO KNOW is that Tapioca needs to soak overnight. I tend to forget this step which contributed to my lack of Tapioca Pudding Making. So if you can remember that, you are way ahead of me and off to a good start. Soak the beads overnight and drain the water in the morning. There: The hardest part is over.
Next, a double boiler is helpful. However, I don’t actually have one. I set a sloped glass bowl in a saucepan and that seemed to work just fine. As long as the bottom of the bowl fits in the saucepan without falling in, and as long as the top of the bowl is large enough to accommodate the cover of the saucepan (for the time when the Tapioca Pudding needs to be covered), you are good to go.
Let’s talk about the eggs. Many Tapioca pudding versions use just egg yolks. Most. However, I also tried a version where I added whipped egg whites to the final pudding. I didn’t like it as much, so I’m not doing that here. If you think that sounds good, go crazy.
My favorite toppings for Tapioca Pudding include Homemade Whipped Cream and a sprinkle of cinnamon-sugar mixture. It’s just divine. You will make this dessert over and over again!
Tapioca Pudding with Homemade Whipped Cream Ingredients
2 ½ cups milk ½ cup small pearl Tapioca, soaked overnight and drained ¼ tsp. salt ½ cup + 2 T. sugar, divided 2 eggs yolks 2 tsp. vanilla, divided 1 cup heavy whipping cream, chilled 1 T. cinnamon Instructions
In a double boiler, heat milk until room temperature. Stir in the tapioca and salt and heat until small bubbles appear at the sides of the pan. Cover, turn the heat to the lowest possible setting, and cook for one hour. Do not let the milk simmer or boil. In a bowl, whisk together ½ cup sugar and egg yolks. Add in 2 T. of the hot milk mixture, stirring constantly to temper the egg yolks. Add to the milk mixture in the double boiler and cook until the tapioca is very thick, about 15 minutes. Stir in 1 tsp. vanilla. Chill at least 30 minutes. Meanwhile, whip the cream, 1 T. sugar, and the remaining 1 tsp. vanilla in the bowl of an electric mixer fitted with the whisk attachment on low speed until frothy, about 1 minute. Increase the speed to high and continue to whip until doubled in volume and soft peaks form, about 1 to 3 minutes. In a small bowl, whisk together remaining 1 T. sugar and cinnamon. To serve, top Tapioca pudding with a dollop of homemade whipped cream and a sprinkling of the cinnamon-sugar mixture. 3.2.2708