Quick Tapioca Pudding with Cinnamon Glazed Nuts
Tapioca pudding is a refreshing dessert which can be served with any of your favorite toppings. Cinnamon glazed nuts give the silky pudding a crunchier note.
Servings: 2 people
Ingredients
Tapioca Pudding
- 5 oz Tapioca Pearls
- 21 oz Water
- 21 oz Milk
- 1 teaspoon Vanilla Extract
- 3 tablespoons Demerara Sugar
Glazed Nuts
- 5 oz Walnuts
- 1 Egg White
- 2 tablespoons Sugar
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
Instructions
Tapioca Pudding
- Boil the water and add the tapioca pearls.
- Boil for 5-7 minutes over low heat, stirring continuously until it begins to form gelatin.
- Remove from heat and transfer to a sieve.
- Place under running water and rinse well until all the starch and gelatin are gone.
- Meanwhile boil the milk.
- Add the pearls and vanilla extract and simmer for another 15-18 minutes, stirring constantly.
- When it starts to thicken, add the sugar and stir again until the pudding resembles a fluid cream.
- Remove from the heat and let cool a little bit.
- Pour in glasses and refrigerate for at least an hour before serving.
Cinnamon Glazed Nuts
- Preheat the oven to 320°F.
- Whisk the egg white until translucent.
- Add the sugar and whisk again.
- Stir in the cinnamon and salt and mix well.
- Transfer the walnuts in the bowl and toss to coat.
- Line a baking tray with parchment paper.
- Transfer the walnuts and bake for 10 minutes.
- Take the tray out of the oven, mix the walnuts and bake for 10 more minutes.
- Top the pudding with glazed nuts and serve.