Large Pearl Tapioca Pudding

Ingredients

1 cup large pearl tapioca 1 1/2 tsp vanilla extract 4 cup water 1 cup chopped english walnuts 3 cup brown sugar 1 whipped cream topping 1 dash salt	Advertisements

Preparation
 
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.

 

 
Servings:
6

 

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