Large pearl tapioca pudding
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Large pearl tapioca |
| 1½ | teaspoon | Vanilla extract |
| 4 | cups | Water |
| 1 | cup | Chopped English walnuts |
| 3 | cups | Brown sugar |
| Whipped Cream Topping | ||
| 1 | dash | Salt |
Directions
This is another unique pudding and a very old recipe. Cooking the large pearl tapioca slowly for hours in a brown-sugar sauce gives this dessert an intense flavor. The additon of English walnuts provides a satisfying crunch. Frequently this pudding was cooked in the oven or in a double boiler, but get ideal results, requiring no watching, with a crockpot.
Place the tapioca and water in a crockpot. Soak overnight.
Do not drain tapioca. Add brown sugar and salt and cook for 12 hours on low.
Stir once in a while. The tapioca becomes clear and the texture is gelatinous at the end of the cooking period. Let cool. Add vanilla, a bit more salt if needed, and the walnuts. Transfer to a shallow serving bowl and spread top liberally with Whipped Cream Topping.
NOTE: Large pearl tapioca requires long, slow cooking to become transparent. And each pearl has a tiny bit of starch in the middle of it that sometimes never completely cooks up which, though edible, looks unpleasant. The crockpot is absolutely perfect for cooking these big pearls--and that little starchy bead completely disappears.
Submitted By MICHELLE BRUCE On 02-12-95