Marquis Déjà Dû (marquisdd) wrote,
Marquis Déjà Dû

Black Pepper Tapioca

I'm writing this recipe here for my own reference, as well as your delectation. It's my patented BLACK PEPPER TAPIOCA PUDDING and it's Da Bämbuhz.

  • 3 c. milk (I use 2%—right consistency, but not super-fatty)
  • ½ c. pearl tapioca (not the tiny kind, but not the enormous-huge kind — see below pic.)
  • 2 egg yolks, lightly beaten
  • ½ tsp. salt
  • ½ c. sugar
  • 2 tsp. vanilla extract
  • ¼ to ½ tsp. ground black pepper

  • In a large cup, soak tapioca in 1 c. milk overnight in the fridge.
  • In a big pasta-type pot, combine the soaked tapioca, 2 more c. milk, and the rest of the ingredients (except for the vanilla).
  • Bring to a light boil on medium heat, stirring constantly. (If it scorches, it's ruined.)
  • When the first few boil bubbles appear, turn down to low heat and simmer for 15 minutes, stirring constantly (see above about scorching/ruining).
  • 10 minutes into the simmering, add the vanilla and simmer for the additional five minutes.
  • Pour into wide-mouth glasses — Marie Antoinette champagne glasses are a good choice.
  • Can be eaten warm or chilled. If chilled, cover with plastic wrap and it's good for several days in the fridge.
  • Makes 5 servings.
Ben hates tapioca, but he loves this recipe, so it's that good.

Tags: cooking, tapioca
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