Winter Warmer Spiked Tapioca Pudding
Serves: 4–6 guests, depending on the desired serving size
Are you craving some rich and creamy tapioca pudding? This Beer Cuisine recipe adds extra layers of malt, toffee, and caramel flavors from Samuel Smith’s Winter Welcome.
Ingredients
⅓ cup tapioca, pearls, small
1 cup cream, whipping or heavy, preferably organic, not ultra-pasteurized
1 cup half & half, or whole milk, depending on how rich and thick you like your pudding
12-ounce Samuel Smith’s Winter Welcome
2 each eggs, extra large, at room temperature
⅓ cup sugar, turbinado, or light brown sugar
½ teaspoon Kosher salt
½ teaspoon vanilla extract, preferably bourbon-based
Directions:
In a container, add the tapioca pearls along with the cream and half & half. Mix to combine, seal and place into the refrigerator for at least an hour and up to 24 hours to hydrate the tapioca pearls.
In a medium-sized pot, preferably with a thick bottom, placed over medium heat, add the dairy-soaked tapioca pearls along with the beer. Using a heat-proof spatula or wooden spoon, periodically stir the mixture to prevent any of the tapioca balls from sticking to the bottom of the pan. Bring to a simmer and cook until the white tapioca pearls are translucent, about 10 minutes.
In a bowl, whisk together the eggs, sugar, and salt, until lightly foamy.
Use a ladle to transfer a scoop of the hot cream | beer | tapioca mixture and whisk into the egg mixture, to temper the eggs, preventing them from scrambling. Repeat this step with three ladles and then pour the warmed egg mixture into the pot on the stove. Stir well and often at this point, and bring the tapioca to a soft simmer. Cook the tapioca for about 2 minutes to develop a thick pudding-like consistency. Remove from the heat and let cook for a few minutes, continuing to stir. Mix in the vanilla extract and transfer the finished tapioca pudding into individual serving containers | glasses | dishes or a larger bowl, suited for presentation. Cover the top of the pudding with plastic wrap, making direct contact with the surface, to prevent a film from developing.
The pudding can be served warm or cold, both are wonderful and comforting. If the pudding is to be served cold, try putting a dollop of light, sweetened whipping cream, whipped to a soft peak texture on top.
(Home Brew Chef Sean Z. Paxton www.homebrewchef.com)
