Tapioca Pudding

Ingredients

• 2 ½ cups whole milk
• ⅓ cup sugar or ½ cup packed brown sugar
• ¼ cup quick-cooking tapioca
• ⅛ teaspoon salt
• (1 large egg, well beaten)
• 1 teaspoon vanilla
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  • 1 cup cold heavy cream
  • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
  • (½ teaspoon vanilla)

  Sub-recipe steps

  1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
  2. Use immediately.
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  • ½ cup light cream or ¼ cup heavy cream plus ¼ cup whole milk
  • 1 tablespoon sugar
  • 1 tablespoon unsalted butter
  • 4 ounces semisweet or bittersweet chocolate (up to 64% cacao), milk chocolate, or white chocolate, finely chopped
  • 1 teaspoon vanilla or 1 tablespoon dark rum or Cognac

  Sub-recipe steps

  1. Combine in a medium heavy saucepan: ½ cup light cream or ¼ cup heavy cream plus ¼ cup whole milk; 1 tablespoon sugar; 1 tablespoon unsalted butter
  2. Bring to a rolling boil, stirring constantly. Remove from the heat and immediately add: 4 ounces semisweet or bittersweet chocolate (up to 64% cacao), milk chocolate, or white chocolate, finely chopped
  3. Let stand for 1 minute, then whisk until smooth. Whisk in: 1 teaspoon vanilla or 1 tablespoon dark rum or Cognac
  4. Serve warm or cold; the sauce will thicken as it cools and take on the consistency of ganache after a day in the fridge. Cover and refrigerate for up to 2 weeks. Reheat over low heat, whisking in a little hot water if the sauce looks oily.