Tapioca Pearl Pudding

A rich and creamy pudding.   In reading over the recipe it stated that the concentrated dairy flavor from milk powder, adds richness without fat.   You would think you were eating a rich custard instead of Tapioca.

This recipe uses small pearl tapioca not the instant or quick-cooking tapioca.  You have  to let the tapioca hydrate for 30 minutes in a mixture of cream, milk, salt, and milk powder.  After the tapioca has hydrated, you add some sugar and cook the mixture for about 10-12 minutes.  The mixture will be slightly thickened.  As you chill the pudding it will thicken up.  Serve with some grated nutmeg.  Delicious and so easy.


Tapioca Pearl Pudding
From Bon Appetit

Ingredients:
2 cups whole milk
1 cup heavy cream
1 tablespoon nonfat dry milk powder
1/8 teaspoon kosher salt
1/3 cup small pearl tapioca (not instant or quick-cooking)
1/3 cup sugar
1 large egg yolk, beaten to blend
Freshly grated nutmeg (for serving)

Directions:
1. Whisk milk, cream, milk powder, and salt in a medium saucepan; add tapioca and let sit 30 minutes to hydrate.
2. Add sugar to tapioca mixture and bring to a simmer over medium heat.  Reduce heat to medium-low and cook, stirring often, until the consistency of a thick soup, 10-12 minutes.
3. Whisk in egg yolk and cook, stirring occasionally, 2 minutes (it will thicken slightly).  Let cool, stirring occasionally, 10 minutes.
4. Divide among small glasses.  Chill pudding until cold (it will thicken), at least 2 hours.  Serve topped with nutmeg.

Serves 6