Tapiocca Pudding Recipe (Baked)?

heartstrings · ‎04-20-2010

For years I have been looking for a tapioca pudding recipe like the kind they serve in restaurants. It appears to me to be baked as it is not thin or runny at all and holds it shape, and is the best! I have seen it in Greek restaurants in an oblong baking dish so that is why I think it is baked. I have asked several restaurants about the recipe, but of course, they are not willing to share. Somebody out there must know what I mean. THANK YOU!

wingnut · ‎03-10-2010

Are you sure it's not baked RICE pudding you're seeing in the Greek restaurants? That would be my guess.

heartstrings · ‎04-20-2010

No, we always order tapioca pudding when we go out to eat. It has a jiggly, firm consistency to it.

wingnut · ‎03-10-2010

I saw some baked tapioca recipes on Google.

Desertdi · ‎03-13-2010

tapioca needs to be stirred while cooking

♥Surface of the Sun♥

heartstrings · ‎04-20-2010

On 3/26/2015 wingnut09 said:
I saw some baked tapioca recipes on Google.

Yes, I googled it before but will check again. I've made the stovetop tapioca many times in my life and realize it has to be stirred. Any Greek chefs or waiters/waitresses out there know what I am talking about? It is simple, but the consistency is unlike stovetop tapioca. When it is served, it looks as though it was cut out with a spatula instead of a spoon. It holds it shape to some degree unlike the store bought kind.

Thanks.

flbettyboop · ‎10-21-2010

<h1 class="recipe-title title name" style="box-sizing: border-box; outline: none; margin: 0px auto; padding: 40px 0px 7px; font-size: 40px; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, 'Times New Roman', serif; font-weight: 400; max-width: 600px;" data-name="Baked Tapioca Pudding With Cinnamon Sugar Brûlée" data-share-title="Baked+Tapioca+Pudding+With+Cinnamon+Sugar+Br%C3%BBl%C3%A9e+by+Melissa+Clark" data-url="/recipes/12317-baked-tapioca-pudding-with-cinnamon-sugar-brulee"> Baked Tapioca Pudding With Cinnamon Sugar Brûlée</h1>

MELISSA CLARK</h3>

Time1 hour 10 minutes
Yield6 to 8 servings.

Save

Andrew Scrivani for The New York Times

This pudding offers you both the satisfying crack of using your spoon to break through a brûlée topping and the sensation of dipping that spoon into fluffy pudding. Tapioca generally isn’t baked, but it is easier than cooking it on top of the stove. And once the pudding is in the oven you can leave it alone, as opposed to the stovetop method, which requires frequent stirring to prevent scorching. The use of pearl tapioca makes for a springy texture, and cinnamon in the topping adds a bit of spice.

Gluten Free, Nut Free, Egg, Milk, Tapioca Pearl, American

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<h3 style="box-sizing: border-box; outline: none; margin: 0px; padding: 17px 0px 18px; font-size: 1.1em; font-family: nyt-karnak-display-130124, Georgia, 'Times New Roman', serif; font-weight: 400; letter-spacing: 1px; text-transform: uppercase; -webkit-font-smoothing: antialiased;"> INGREDIENTS</h3>

3 cups whole milk
1 cup heavy cream
1 cinnamon stick
? cup small pearl tapioca
4 large egg yolks
85 grams granulated sugar (about 1/3 cup)
¼ teaspoon fine sea salt
45 grams Demerara sugar (about 3 tablespoons) (unrefined sugar larger grain)
¼ teaspoon ground cinnamon.

<h3 style="box-sizing: border-box; outline: none; margin: 0px; padding: 17px 0px 18px; font-size: 1.1em; font-family: nyt-karnak-display-130124, Georgia, 'Times New Roman', serif; font-weight: 400; letter-spacing: 1px; text-transform: uppercase; -webkit-font-smoothing: antialiased;"> PREPARATION</h3>

Heat oven to 300 degrees
In a medium saucepan, bring the milk, cream and cinnamon stick to a simmer. Whisk in the tapioca. Simmer until the pearls are completely tender, about 20 minutes.
In a large bowl, whisk together the egg yolks, granulated sugar and salt. Whisking constantly, pour in a third of the tapioca mixture. Whisk yolk mixture into the pot of tapioca; simmer over medium-low heat, stirring constantly with a heat-proof spatula, until thick enough to coat the back of a spoon, about 5 minutes.
Transfer pudding to a buttered 1.5-quart gratin dish. Sprinkle the top with Demerara sugar and cinnamon. Bake, uncovered, until the pudding is firm around the edges and jiggly in the center, about 30 minutes. Put under the broiler until top is bubbling and golden, 3 to 5 minutes. (Watch carefully to make sure it doesn’t burn.) Eat warm, or chill and serve cold, removing the cinnamon stick while serving.

Found this on line. Sounds and looks good.

Boop

beckyb1012 · ‎03-09-2010

On 3/26/2015 wingnut09 said:
I saw some baked tapioca recipes on Google.

Not to mention all those wonderful photos they showed as well, YUM

"Live frugally, but love extravagantly."

heartstrings · ‎04-20-2010

On 3/26/2015 flbettyboop said: <h1 class="recipe-title title name" style="box-sizing: border-box; outline: none; margin: 0px auto; padding: 40px 0px 7px; font-size: 40px; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, 'Times New Roman', serif; font-weight: 400; max-width: 600px;" data-name="Baked Tapioca Pudding With Cinnamon Sugar Brûlée" data-share-title="Baked+Tapioca+Pudding+With+Cinnamon+Sugar+Br%C3%BBl%C3%A9e+by+Melissa+Clark" data-url="/recipes/12317-baked-tapioca-pudding-with-cinnamon-sugar-brulee"> Baked Tapioca Pudding With Cinnamon Sugar Brûlée</h1>
<h3 class="byline" style="box-sizing: border-box; outline: none; margin: 0px 7px 0px 0px; padding: 2px 12px 2px 0px; font-size: 1em; display: inline-block; text-transform: uppercase; border-right-width: 1px; border-right-style: solid; border-right-color: #cccccc;"> MELISSA CLARK</h3>

Time1 hour 10 minutes

Yield6 to 8 servings.

Save

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Andrew Scrivani for The New York Times

This pudding offers you both the satisfying crack of using your spoon to break through a brûlée topping and the sensation of dipping that spoon into fluffy pudding. Tapioca generally isn’t baked, but it is easier than cooking it on top of the stove. And once the pudding is in the oven you can leave it alone, as opposed to the stovetop method, which requires frequent stirring to prevent scorching. The use of pearl tapioca makes for a springy texture, and cinnamon in the topping adds a bit of spice.

Featured in: A Good Appetite: Creamy Custards Put Pudding To Shame.

Gluten Free, Nut Free, Egg, Milk, Tapioca Pearl, American

Be the first to rate

<h3 style="box-sizing: border-box; outline: none; margin: 0px; padding: 17px 0px 18px; font-size: 1.1em; font-family: nyt-karnak-display-130124, Georgia, 'Times New Roman', serif; font-weight: 400; letter-spacing: 1px; text-transform: uppercase; -webkit-font-smoothing: antialiased;"> INGREDIENTS</h3>

3 cups whole milk

1 cup heavy cream

1 cinnamon stick

? cup small pearl tapioca

4 large egg yolks

85 grams granulated sugar (about 1/3 cup)

¼ teaspoon fine sea salt

45 grams Demerara sugar (about 3 tablespoons) (unrefined sugar larger grain)

¼ teaspoon ground cinnamon.

<h3 style="box-sizing: border-box; outline: none; margin: 0px; padding: 17px 0px 18px; font-size: 1.1em; font-family: nyt-karnak-display-130124, Georgia, 'Times New Roman', serif; font-weight: 400; letter-spacing: 1px; text-transform: uppercase; -webkit-font-smoothing: antialiased;"> PREPARATION</h3>

Heat oven to 300 degrees

In a medium saucepan, bring the milk, cream and cinnamon stick to a simmer. Whisk in the tapioca. Simmer until the pearls are completely tender, about 20 minutes.

In a large bowl, whisk together the egg yolks, granulated sugar and salt. Whisking constantly, pour in a third of the tapioca mixture. Whisk yolk mixture into the pot of tapioca; simmer over medium-low heat, stirring constantly with a heat-proof spatula, until thick enough to coat the back of a spoon, about 5 minutes.

Transfer pudding to a buttered 1.5-quart gratin dish. Sprinkle the top with Demerara sugar and cinnamon. Bake, uncovered, until the pudding is firm around the edges and jiggly in the center, about 30 minutes. Put under the broiler until top is bubbling and golden, 3 to 5 minutes. (Watch carefully to make sure it doesn’t burn.) Eat warm, or chill and serve cold, removing the cinnamon stick while serving.

Found this on line. Sounds and looks good.

Boop

Yes, I will try this. Never had it with the crunchy topping, but the "springy" texture is what I was trying to describe. Springy it is!

Thank you.