Posts Tagged ‘pudding’

Tapioca pudding

September 25, 2008

I started with the tapioca recipe from 101 This I essentially doubled and flavored to suit my whim.

2/3 cup small pearl tapioca
5 cups milk (I used 2%. Whole would have been nicely decadent.)
1 cup coconut milk
4 egg yolks, fork beaten
5 tbs sugar
dash kosher salt
1/4 tsp cardamom
dash fresh nutmeg
1 tsp vanilla (A scraped vanilla bean would have been better, but the HEB was out)

1 cup pecan halves
Spray olive oil
dash kosher salt
1/4 tsp cardamom
1/4 tsp cinnamon
2 tsp sugar

Soak the tapioca pearls in 1 1/2 cup of milk for about 30 minutes.  Whisk in the remaining milk, coconut milk, egg, sugar cardamom, nutmeg, and salt.  Bring the mixture slowly to a boil, then immediately reduce the heat to a bare simmer.  Stir constantly until the tapioca softens and becomes translucent, and the custard thickens.  Remove from heat and stir in vanilla.

In a large mixing bowl, spray the pecans with a bit of olive oil. (or melted butter) Toss with the seasonings and bake at 350 for about 10 minutes until toasted. Pay close attention to the nuts to assure they don’t burn.  Chop and fold into the pudding.


I just made banana pudding,

June 26, 2008

and I’d kind of like to stick my head in it.

Does this even count as a recipe? I didn’t bother to make it from scratch because sometimes, a gal just wants the processed crap of her childhood.

2 packets instant banana pudding
4 cups milk
1 can eagle brand (sweetened condensed milk)
4-5 bananas, sliced
‘Nilla Wafers
1 large tub cool whip.

Whisk the milk into the pudding and allow it to thicken. Whisk in the eagle brand. Fold in half the container of cool whip. In a big serving bowl: Cover the bottom with wafers. Glob on some of the pudding mixture. Top with sliced bananas. Continue layering wafers, pudding, and bananas until you run out of pudding. Cover the top with remaining cool whip. Make a decorative edge by poking additional Nilla Wafers half way into the pudding (standing vertically) all the way around the edge against the side of the serving bowl. Refrigerate until it sets up.