Tapioca Pudding

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this is the best way to cook the pudding, its so much easier than babying it on the stove top. i have never made so much pudding before since i found this receipe. i just do one thing different, i dont use the lemon zest i use either almond extrct or vanilla, depending on my mood :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this for the first time. In the past I always did it in a double boiler. Came out perfect. FYI, since I like lemon flavor I added juice of half a lemon with the zest. Also added some nutmeg...yum. As a delicious option consider folding in fresh blueberries, raisins, or strawberries to the cool pudding. This tastes great over warm pound cake or angel food cake with warm pure maple syrup.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm not much of a cook, but I heard making tapioca in the crock pot was pretty easy. I was excited to find this recipe, as I wanted to use large pearl--plus, I felt the video was helpful to someone like me, who is not an accomplished baker. Although I learned a lot from making this recipe, I didn't enjoy the final product. As other users mentioned, I also followed the recipe precisely, just cutting out the lemon zest. The pudding was quite runny and not fluffy like I had hoped. Also, it just didn't seem sweet or flavorful enough. It was very "blah" tasting. I added some vanilla as well as adding a little extra sugar. This pepped up the taste, but the mixture was still runny, even after refrigerating. Would not recommend.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is my happiness food. I use the large tapioca from the Asian section of the market. This "softens" faster, so I just soak it in the milk/cream for a half hour in the crock pot and skip the water soaking altogether. Also, I always double the recipe, use skim milk, half and half, and vanilla (instead of lemon. So much easier and fool-proof over the double boiler method.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I don't get this! The first time I made this recipe everything came out perfect. I decided to make a double batch this time as it went too fast last time. Problem is it is not thickening like it should. Otherwise this is a great recipe when it works out.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I LOVE THIS PUDDING. It's like the tapioca pudding from when I was a kid, only better. I do add vanilla instead of the lemon zest though. The pearls are way better than the tapioca in a box.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

WOW! What a comfort food dessert!

If people are having trouble with their pudding being runny, the secret is all in the tempering of the egg yolks. It's the yolks that thicken things up. To temper properly, have the yolks in a small bowl, already beaten with a whisk. Scoop out the stated amount of pudding & slowly add it to the yolks, all the while beating the yolks like a demon with a whisk. You have to beat while adding the hot pudding or else you will end up with bits of cooked egg floating in your pudding. Once you have incorporated all of the pudding into the egg and it is smooth, add it back to the crock pot, whisking all the while to make sure the yolks are well mixed into the rest of the pudding. The additional 15 minutes of cooking time will cook the egg thoroughly. The pudding will thicken some but will still be runny when the 15 minutes are up but it thickens up to the correct consistency once you get it completely chilled in the refrigerator.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Since cream comes in 1/2 pint (1 cup containers and whole milk comes in 1 pint and 1 quart bottles, I use 2 cups of milk and 1 cup of cream. No leftovers! You can also double the recipe in a 5 quart slow cooker.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've always been afraid of tapioca pudding. I know, silly. But than I had to make it for a client and you can't serve something without tasting it right? So, I took a small bite and I just couldn't stop! I had to remind myself that it wasn't for me!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I did a double batch, seemed to work for me no problem. I love the lemon zest, this is what makes it homemade.