Tapioca with vanilla and cardamom

5 servings

90 minutes

Tapioca with vanilla and cardamom is a refined European dessert that combines an airy creamy texture with subtle Eastern notes. Originally popular in South American and Asian cuisines, tapioca here takes on an exquisite character thanks to the harmonious blend of sweet vanilla and warm, slightly spicy cardamom. The slow cooking process allows the flavor nuances to unfold, making the dish soft, aromatic, and warming. This dessert can be served warm or chilled, enjoying its delicate texture and refined balance of sweetness and spices. It is perfect for cozy evenings as well as elegant dinners, impressing with its simplicity and depth of flavor.

Energy value per serving

• Calories: 207
• Proteins: 5.5g
• Fats: 4g
• Carbohydrates: 36.7g

Ingredients

• Tapioca: 0.3 glass
• Whole milk: 3 glass
• Egg yolk: 3 pc
• Sugar: 0.5 glass
• Sea salt: 0.3 tsp
• Cardamom pods: 1 pc
• Vanilla pod: 1 pc

Cooking steps

1. Soak the tapioca in 1 cup of milk for an hour.

   Required ingredients:

   • Tapioca: 0.3 glass
   • Whole milk: 3 glasss

2. Beat the yolks with sugar and a pinch of salt until pale yellow.

   Required ingredients:

   • Egg yolk: 3 pieces
   • Sugar: 0.5 glass
   • Sea salt: 0.3 teaspoon

3. Cut the vanilla pod in half. Carefully scrape out the vanilla seeds with a sharp knife.

   Required ingredients:

   • Vanilla pod: 1 piece

4. Gently crush the cardamom pod with the side of a knife.

   Required ingredients:

   • Cardamom pods: 1 piece

5. Combine the slightly swollen tapioca and the remaining milk in a thick-bottomed pot. Stir in the beaten egg mixture. Add cardamom, vanilla seeds, and the vanilla pod itself.

   Required ingredients:

   • Tapioca: 0.3 glass
   • Whole milk: 3 glasss
   • Egg yolk: 3 pieces
   • Cardamom pods: 1 piece
   • Vanilla pod: 1 piece

6. Place the pot over medium heat and bring the mixture to a boil while stirring constantly for about 15 minutes. Reduce the heat to low and cook for another 20 minutes. This time may vary depending on the size of the tapioca: if the pearls are small, they will cook faster; if large, slower. Tapioca is ready when its pearls swell and become translucent. Remember to stir the tapioca constantly to avoid burning. After the time is up, remove the pot from the heat and let it cool. Remove the vanilla pod until the next use.

   Required ingredients:

   • Tapioca: 0.3 glass
   • Whole milk: 3 glasss
   • Egg yolk: 3 pieces
   • Cardamom pods: 1 piece
   • Vanilla pod: 1 piece

7. Serve tapioca either warm or cold; distribute it into dessert cups, chill in the refrigerator, and serve as a dessert.