Old-fashioned tapioca pudding
4 servings
90 minutes
Old-fashioned tapioca pudding is a delicate and airy dessert from British cuisine, cherished during the Victorian era. Its base is tapioca derived from cassava root, making it particularly light and velvety. The pudding's flavor harmoniously blends the creamy softness of milk, the gentle sweetness of sugar, and a hint of vanilla spice, with nutmeg providing a finishing touch. This dish is perfect for cozy evenings when one desires something refined yet not overly rich. Chilled pudding acquires an exquisite density, and its subtle aroma evokes warm memories of home tea gatherings. Served as a standalone dessert or alongside fruit compotes, it remains a classic valued for its simplicity and elegance.
1
In a small pot, mix water and tapioca and let it sit for 30 minutes. Add milk and salt and bring to a boil. Reduce heat and cook for 30 minutes, stirring until the mixture thickens.
- Water: 0.8 glass
- Tapioca: 0.3 glass
- Milk 2%: 2.3 glasss
- Salt: 0.3 teaspoon
2
Beat the eggs with sugar. Gradually add 0.5 cup of hot tapioca. Transfer to a pot and cook for another 4 minutes, stirring, until the mixture thickens.
- Chicken egg: 2 pieces
- Sugar: 0.3 glass
- Tapioca: 0.3 glass
3
Remove from heat and add vanilla. Transfer the pudding to a metal bowl and place it on ice for 15 minutes, stirring until cooled. Cover with plastic wrap and refrigerate.
- Vanilla extract: 0.5 teaspoon
4
Place in serving bowls and sprinkle with nutmeg.
- Ground nutmeg: to taste