In a large saucepan, combine the tapioca, whole milk, vanilla bean and seeds and a pinch of salt. Bring to a simmer over moderate heat and cook, whisking occasionally, until the tapioca is translucent ...

For decades I’ve admired Chef Jacques Pepin. As a cookbook author, teacher, and PBS TV star, he changed the way I cook and think. Recently I took great delight when Food and Wine magazine arrived. His ...

1/3 cup quick-cooking tapioca 3/4 cup sugar Pinch of kosher salt or sea salt 2 eggs, beaten 3 1/2 cups milk 1 vanilla bean 1. Put the tapioca, sugar, salt, eggs and milk in the top of a double boiler.

Properties: Tiny and hard when uncooked and large, sticky and chewy when cooked. Flavor: They are flavorless but tend to take on any other flavors you are cooking with. Uses: Desserts like pudding, ...

1/4 teaspoon ground cinnamon. Time: 1 hour 10 minutes. Yield: 6 to 8 servings. Heat oven to 300 degrees. In a medium saucepan, bring the milk, cream and cinnamon stick to a simmer. Whisk in the ...

Mr. Vogel’s recipe calls for constant stirring—just the job for a beautiful wooden spoon. Whipped egg whites give the pudding an unexpected lightness.

Q: I am looking for a recipe for a New England apple tapioca. We had an elderly neighbor who made this. We gave her apples from our trees, and she would surprise us with it. Shrafft's restaurant in ...

It's comforting to have the old-fashioned goodness of tapioca pudding tucked into the freezer for a fast dessert. To freeze, pack the cooled tapioca into a freezer-quality plastic container. To use, ...

Custards and puddings are classic comfort foods, and who doesn’t need comfort these days? I’ve been craving a creamy pudding of vanilla and tapioca (extracted from cassava root) and decided to test ...