4.3 7

Vanilla Tapioca Pudding

  • Total Time:
  • Servings: 6
  • Time(Other): plus 2 hr cooling

Chef Louis Lambert believes that the best way to finish off a spicy meal is with a cool and creamy custard. He combined his grandmother's tapioca recipe and his own recipe for creme brulee to make this super-rich pudding.


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KEY: Spring, Winter, Easter, Mother's Day, Desserts, Puddings & Custards, Fast, Make Ahead

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  • 2 large eggs
  • 1 cup sugar
  • 1/4 cup plus 3 tablespoons quick-cooking tapioca
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 1 quart half-and-half
  • 1 1/2 teaspoons pure vanilla extract

How to make this recipe

  1. In a medium, heavy saucepan, whisk the eggs with the sugar, tapioca and vanilla bean and seeds until the mixture is pale yellow. Add the half-and-half and bring to a simmer over moderately high heat, whisking constantly. Simmer, whisking, until the mixture is very thick, about 10 minutes. Discard the vanilla bean. Whisk in the vanilla extract.
  2. Pour the pudding into a heatproof dish and let cool for 2 hours before serving. Alternatively, cover the pudding and refrigerate overnight, then serve chilled.
Contributed By Photo © John Kernick Published March 2007

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