Large pearl tapioca pudding
Yield: 6 Servings
Ingredients:
- 1 c Large pearl tapioca
- 1 1/2 ts Vanilla extract
- 4 c Water
- 1 c Chopped English walnuts
- 3 c Brown sugar Whipped Cream Topping
- 1 ds Salt
Instructions:
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.
