Tapioca Pudding à la Winter Warmer

Rich 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.

• CourseDessert
• CuisineBeer Cuisine, British, Comfort

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. CourseDessert CuisineBeer Cuisine, British, Comfort 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

• 1/3 cup tapioca, pearls, small
• 1 cup cream, whipping or heavy, preferably not ultra pasteurized
• 1 cup half & half, or whole milk, depending on how rich and thick you like your pudding
• 12 ounce Winter Warmer, such as Samuel Smith Winter Welcome or The Bruery 6 geese-a-laying
• 2 each eggs, extra large at room temperature
• 1/3 cup sugar, turbinado, or light brown sugar
• 1/2 teaspoon salt, kosher
• 1/2 teaspoon vanilla extract Bourbon based

Servings: guests

Units:MetricUS Imperial

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.

  
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• 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.