Tapioca pudding with apricot sauce

4 servings

60 minutes

Tapioca pudding with apricot sauce is a refined European delicacy that combines a delicate texture and fruity freshness. Tapioca gives the pudding lightness and airiness, while butter and vanilla enrich its flavor with soft creamy notes. Baked in a water bath, it acquires a silky texture, and the addition of whipped egg whites makes it incredibly tender. The apricot sauce based on Madeira and syrup adds a pleasant tanginess and fruity richness, creating a perfect complement. Historically, tapioca was used in European cuisine as an alternative to flour, and its combination with apricots highlights the traditional pursuit of flavor harmony. This dessert is perfect for both festive dinners and cozy family tea gatherings.

Energy value per serving

• Calories: 579.7
• Proteins: 11.1g
• Fats: 28.1g
• Carbohydrates: 65.6g

Ingredients

• Tapioca: 125 g
• Milk: 0.5 l
• Sugar: 60 g
• Salt: to taste
• Vanilla extract: 0.5 tsp
• Butter: 90 g
• Chicken egg: 3 pc
• Apricots: 500 g
• Port: 0.1 l
• Sugar syrup: 0 ml

Cooking steps

1. To prepare the pudding, mix milk, sugar, a pinch of salt, vanilla, and 45 grams of butter in a pot, bring to a boil, and slowly add tapioca while stirring. Stir for another minute, then cover the pot and place it in a preheated oven at 150 degrees for 20 minutes.

   Required ingredients:

   • Milk: 0.5 l
   • Sugar: 60 g
   • Salt:  to taste
   • Vanilla extract: 0.5 teaspoon
   • Butter: 90 g
   • Tapioca: 125 g

2. Transfer the casserole to a bowl, mix in the remaining butter and the egg yolks. Gently fold in the whipped egg whites. Generously butter a 1-liter pudding mold and dust it with tapioca. Pour the mixture into the mold and place it in a water bath with hot, but not boiling water. Then place both the pudding mold and the container with hot water in a preheated oven at 170-180 degrees for about 30 minutes, until the center of the pudding feels elastic.

   Required ingredients:

   • Butter: 90 g
   • Chicken egg: 3 pieces
   • Tapioca: 125 g

3. Remove the mold from the water bath and let the pudding sit for 10 minutes before removing it from the mold. If you plan to serve the pudding cold, do not remove it from the mold until serving to prevent the surface from drying out.

4. To prepare the sauce, place apricots in a pot with Madeira or port wine and syrup, and cook for 5 minutes until soft. Strain the liquid into a bowl through a nylon sieve. Pass the apricot pulp through the sieve into another bowl, discarding the skin. If desired, dilute the sauce with some of the liquid.

   Required ingredients:

   • Apricots: 500 g
   • Port: 0.1 l
   • Sugar syrup: 0 ml

5. Pour part of the sauce over the pudding and serve the remaining sauce in a sauceboat.

   Required ingredients:

   • Sugar syrup: 0 ml