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3.27.2010

Brandy Alexander Tapioca Pudding

I love tapioca. But it has  reputation of one either loving or hating it. In the right base Tapioca can soar. Think of fun fruity and ever so popular bubble teas. And tapioca is apt to find its way on the higher ends menus these days in sweet and savory applications. So this clear translucent starch doesn't have to limited to stodgy plain, but good desserts any longer. Rather than make a traditional pudding recipe with whipped egg whites, I decided to use whipped cream as I was mimicking one of my favorite dessert type cocktails, the Brandy Alexander. Tapioca cooked with egg yolks, vanilla paste,sugar,cocoa, and brandy.Then allowed to chill and folded into more brandy spiked whipped cream. All topped with fresh grated nutmeg, and served in coco rimmed containers. Rich, light, decadent, and just plain good.
 Brandy Alexander Tapioca Pudding
Serves 4
2 hours plus chilling time
1/3 cup small pearl tapioca
2 3/4 cups milk (set aside 3/4 for soaking)
2  large egg yolks
1/2 cup sugar
1 tbsp cocoa powder
1 tsp vanilla extract
1/4 cup Brandy plus 1 tsp for whipped  cream
1cup heavy whipping cream
1 tbsp sugar
cocoa powder and brandy for rims
fresh nutmeg for grated garnish

Soak the small pearl tapioca in 3/4 cups milk in a heavy bottomed sauce pan.
Allow to soak for 1 hour. 
While waiting you can whip 1 cup whipped cream with 1 tbsp of sugar in your stand mixer. Add 1 tsp of brandy and cover to chill. 
On a low to medium heat slowly cook tapioca and milk until it starts to bubble/boil.Check and stir periodically.While waiting for this which can take 10-15 minutes, whisk egg yolks, sugar, cocoa in bowl.Once Tapioca starts to cook/boil on low heat add egg yolk mixture and whisk to incorporate. Slowly simmer on low medium heat stirring  constantly until the tapioca pearls starts to expand and become translucent. This will take another 20 minutes or so. If its cooking to fast adjust heat, so tapioca can cook completely. At final stage add vanilla and 1/4 cup of brandy. Whisk in and set aside. Allow to cool, covered  before chilling for at least 4 hours.
After completely chilled, fold in whipped cream.
Take serving glasses and dip rim a saucer of brandy. Then dip in a  saucer of cocoa powder.
Carefully spoon in pudding. Grate fresh nutmeg on top and serve.

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11 comments:

Rebecca Lynn said...

This looks fantastic! I love tapioca, but have never made my own. I will definitely have to try it now. Thanks for the recipe & the beautiful pictures. :-)

Rosa's Yummy Yums said...

I've always loved tapioca. That pudding looks really mouthwatering!

Cheers,

Rosa

maybelle's mom said...

I too adore tapioca. This will be perfect for my next girls night. (And, thanks for stopping by, alls is well but baby busy here; hope all is well in chicagoland.)

JennDZ - The Leftover Queen said...

This is definitely a dessert I can get behind. It looks incredible, my dear!

Bellini Valli said...

This is a dessert I would have no trouble devouring Courtney.

nyc/caribbean ragazza said...

Your presentation of this dessert is so pretty. Almost too pretty to eat.

Michelle said...

We love nothing better then pudding and this sounds absolutely fantastic!

Nina Timm said...

You are one wicked cook, who can resist that dessert?

The Caked Crusader said...

Beautiful presentation - it wouldn't look out of place in any top restaurant

Proud Italian Cook said...

Oh wow, love this Courtney! I can imagine the flavors, great presentation!

we are never full said...

i love this idea. a brandy alexander just screams 70's to me. i love it! we went to a restaurant recently and saw it on the drinks menu and had to get one. damn, that's yummy. great idea here.