Saturday, July 9, 2011

Dulce de Leche Tapioca Pudding


This pudding ends up taking a day to make, but in my opinion it's worth the wait. I like to soak the tapioca in the morning, cook the pudding in the evening and then let it cool overnight.

1/4 cup small pearl tapioca
1 1/2 cups water

1 1/2 cups milk
1/2 cup Dulce de Leche
1 tsp pure vanilla extract

Combine the tapioca and water and set aside for about 8 hrs (or overnight). Drain the tapioca with a sieve and run a bit of cold water through it.

Shake off the excess water and empty the tapioca into a medium saucepan. Add the milk and dulce de leche. Turn on the heat to medium-low and stir the mixture until you see very small bubbles forming around the sides of the pot, but don't allow the mixture to come to a boil. The dulce de leche will have dissolved into the milk by the time it's hot enough.

Reduce the heat to the lowest setting and allow the mixture to cook (uncovered) for about 45 minutes. You might have to stir it once or twice during this time. The pudding will have thickened, and the tapioca will look transparent.

Turn off the heat, and stir in the vanilla extract. Smooth a layer of plastic over the surface to prevent a skin from forming. When the pudding has cooled enough, you can serve it or transfer it to the refrigerator.

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