Tapioca PuddingRich and creamy tapioca pudding, with little balls of chewy goodness that stick to the teeth, scream comfort food. To play up this classic dessert, the addition of a Winter Warmer or holiday-spiced beer will add an extra layer of malt, toffee and caramel flavor, while not hitting you over the head with spices or hops.

Serves: 4–6 guests, depending on serving size

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Dec 2013 | Issue #83

Tapioca Pudding à la Winter Warmer
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Creamy pudding filled with tapioca pearls, laced with a English Winter Warmer beer style, bringing a toffee like caramel flavor to this classic dessert.
Servings Prep Time
6 guests 5 minute
Cook Time Passive Time
15 minute 24 hour
Servings Prep Time
6 guests 5 minute
Cook Time Passive Time
15 minute 24 hour
Tapioca Pudding à la Winter Warmer
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Creamy pudding filled with tapioca pearls, laced with a English Winter Warmer beer style, bringing a toffee like caramel flavor to this classic dessert.
Servings Prep Time
6 guests 5 minute
Cook Time Passive Time
15 minute 24 hour
Servings Prep Time
6 guests 5 minute
Cook Time Passive Time
15 minute 24 hour
Ingredients
Servings: guests
Units:
Instructions
  • 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-size 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 or into a larger bowl, suited for presentation.
  • 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.
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