Tapioca Pudding with Coffee Syrup and Caramelized Tapioca

Lucky you, dear readers! What we've got here is a guest recipe and excerpt from the fantastic new book Brazilian Food by Thiago Castanho and Luciana Bianchi. 

This is a really lovely book, with photos as vibrant as what I imagine Brazil to be (having never been, it's all imagination for me!). The recipes are accessible, flavorful, and interesting--and exotic. It's a cookbook to dream on, and I think it would make a nice holiday gift!

And, well. Even if none of that intrigued you, the fact is this: the cover features rainbows.

 Note: the photo and recipe in this post are used with permission from Brazilian Food by Thiago Castanho & Luciana Bianchi, Firefly Books 2014, $39.95 hardcover.

‘Bolo podre’ com calda de café e tapioca caramelizada 

Tapioca pudding with coffee syrup and caramelized tapioca 

This is a traditional pudding of the Amazon region. It does not contain wheat but granulated tapioca flakes, usually moistened with coconut milk. We eat it in the morning or late afternoon, but it is always accompanied by a cup of freshly brewed coffee. 

Serves 10 

* 2 vanilla beans   

* 1/2 cup (50 g) unsweetened, finely shredded dried coconut 

* 2 cups (500 ml) whole milk  

* scant 1 cup (200 ml) sweetened condensed milk  

* scant 1/2 cup (100 ml) unsweetened coconut milk 

* 1 cup (120 g) farinha de tapioca (granulated tapioca) or Farinha de Tapioca substitute (see page 82)  

* oil, for greasing  

Coffee syrup   

* 2 ¾  oz (80 g) rapadura or unleveled . cup (80 g) dark brown sugar 

* 1 cup (250 ml) hot espresso coffee 

Caramelized tapioca 

* unleveled . ¾ cup (100 g) farinha de tapioca (granulated tapioca) or Farinha de Tapioca substitute (see page 82) 

* unleveled . ¼ cup (60 g) superfine sugar 

1. Cut the vanilla beans in half lengthwise, and scrape out the seeds with the tip of a knife. Put the seeds, bean pods, shredded coconut, and all the milks in a saucepan. Place over medium heat, and cook, stirring constantly, until the mixture reaches scalding point. Discard the vanilla bean pods. 

2. Put the farinha de tapioca in a large bowl, and add the hot milk mixture. Stir well. Pour the pudding batter into a generously oiled 12 x 4.-inch (30 x 11 cm) loaf pan, and refrigerate it for 3 hours, or until it is firm. 

3. To make the coffee syrup, combine the rapadura and . cup (60 ml) of water in a saucepan. Heat for 2 minutes, stirring until the rapadura has dissolved. Add the coffee and remove from the heat. 

4. For the caramelized tapioca, combine the farinha de tapioca and sugar in a saucepan, and heat gently, stirring constantly, to melt the sugar. Cook until the caramel is a light golden brown. Pour the mixture into a nonstick baking pan and let cool. Store in an airtight container. 

5. Transfer the chilled cake to a serving board, and sprinkle with the caramelized tapioca. Serve in slices, accompanied by a drizzle of coffee syrup. 

Tips from Thiago: When pouring the pudding batter into the pan, press it down gently to pack it together and prevent it from falling apart when it is removed from the pan. 

"Paleo" Banana Avocado Chocolate "Ice Cream" Recipe

Banana Avocado Chocolate Ice Cream. It might sound crazy, or at the very least like some crazy health food, but I promise all the yoga has not gotten to my head. I still enjoy goodness above wholesomeness. 

But let me tell you: this stuff is good. Combining banana with avocado really brings out the green fruit's (yes, fruit) sweetness, and, well, chocolate works well with both. Three simple ingredients come together to make this surprisingly satisfying and refreshing "ice cream". In my opinion it's more like pudding, but I guess if you're on the Paleo diet you need to take comfort where you can? 

This recipe is an excerpt from Paleo Ice Cream: 75 Recipes for Rich and Creamy Homemade Scoops and Treats.

Banana avocado chocolate "ice cream"

Avocado is perhaps the only food that is considered healthy by all nutrition experts. For this reason, many people are always looking for new ways to get avocados into their diet. My favorite way to eat more avocados is by eating. . . ice cream. If you like your ice cream pretty sweet, you can add a tablespoon or 3 of honey in the food processor as well.

YIELD: About 1 pint

• 4 very ripe medium bananas, sliced and frozen 1 ripe medium avocado, scooped and frozen
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa powder

Blend all ingredients in a food processor or high-powered blender for 3 to 4 minutes or until the mixture becomes smooth and creamy and enjoy! You might have to push banana pieces down into the mixture if they stick to the sides of your food processor. If you would like a harder consistency, freeze ice cream in your ice cream maker until your desired texture is achieved. 

If you enjoyed this recipe, you may also enjoy this banana chocolate pudding recipe.

Simple and Sweet: Homemade Vanilla Pudding

What in the world do you do after you've just made Pavlova and find yourself with four unused egg yolks?

Here's an idea: you make pudding. Delicious, rich, not low-fat pudding. And you top it with sprinkles, as above. And you think to yourself, "why isn't topping pudding with sprinkles a thing?". Seriously, why not?

Why don't people put sprinkles on pudding?

But anyway, back to the pudding. I did find myself with a few extra yolks, so I decided to pudding it up. I adapted a recipe by Baking Bites, but made it eggier with one extra yolk and didn't fuss with a vanilla bean this time (I wanted this to be quick, after all). 

The pudding came out unbelievably rich, and was especially pleasant served warm. Custardy and comforting and cozy. 

About pudding...

It makes me wonder: what are your thoughts on pudding? I used to be bored by it, but I guess you could say I have a somewhat newfound appreciation. It's so simple, but is capable of being so comforting, hitting the spot in a way that isn't as assertively sweet and cold and creamy as ice cream, but is more satisfying, sweet-wise, than yogurt.

As I made the pudding, there were little flecks that remained when I tempered the eggs. I had a few spoonfuls and thought "meh, it tastes fine".

But then, just as I am thinking, these little bumps are not a big deal, a thought crystallizes in my mind about what they actually are: eggy bits. Instantly, I can't get past it. Eggy bits, outta my pudding!  Luckily, there is a solution. Press the pudding through a mesh strainer. Push with the back of a spoon or a spatula.

The pudding will strain through with minimal eggy bits, which will all form a deposit on the inside of the strainer. That's right: stay outta my pudding! Down the disposal with you lumps.

Vanilla Pudding

Makes 2 or 3 servings

• 2 teaspoons good quality vanilla extract
• 2 1/2 cups whole milk
• 1/2 cup sugar
• 3 large egg yolks
• 2 tablespoons cornstarch
• 1/4 tsp salt

Ingredients

1. In a medium saucepan, combine the vanilla, milk, and sugar. Bring to a low boil. Remove from heat.

2. Now, whisk together the yolks, cornstarch, and salt in a medium bowl.
3. Whisking constantly, pour this into the hot milk mixture in the saucepan.

4. Put the saucepan back on heat, and cook on medium heat until it comes to a simmer, stirring frequently with a rubber spatula. Cook for 2-3 minutes at a simmer, or until the pudding thickens. Remove from heat.  
5. If there are eggy bits, strain the mixture through a mesh strainer to remove them.
6. Place in serving dishes. It tastes best served warm, in my opinion. 

Have you ever made pudding at home?

Unique Sweet: Gajar ka Halwa, Caramelized Carrot Pudding

Image: Easy Indian Cooking

I love carrots more than the average person. My favorite afternoon snack is a nice, fat carrot, cut into coins or even just eaten like Bugs Bunny. Carrots, I believe, can be a fantastic dessert ingredient: they add natural sweetness and moisture. But don't worry, am not about to go on a healthy dessert kick here. I still think carrot cake needs cream cheese frosting, for instance!

Considering the above, it shouldn't be too much of a surprise that when I received a review copy of Easy Indian Cooking, my eye went right to the recipe for Gajar ka Halwa, or Caramelized Carrot Pudding. As the recipe headnote reveals, "this is a favorite in north India and is particularly good when made with the sweet pink winter carrots grown in that area. The flavor is more delicate than other carrots, and they are juicier. I have never come across this variety in North America."

Well, thanks for tempting me with an unattainable carrot, dudette! But you know what? It works just fine with regular carrots, say I, not having tried the superior sort to tell the difference! Even regular old carrots make for an intriguing dish: sort of like a carrot cake-flavored pudding got a creamy chai kiss.

Oh, a as for the silver leaf? It's commonly used to garnish special dishes, so why not dress it up?

Gajar ka Halwa

From Easy Indian Cooking

Serves 8

Ingredients

• 1 1/2 pounds carrots, grated (5 or 6 large)


• 4 cups whole milk


• 1 1/4 cups granulated sugar


• 1/4 cup oil or unsalted buter


• 1/4 cup raisins


• 8 to 10 cardamom pods


• blanched almonds, for garnish


• silver leaf, for garnish

Procedure

1. In a large, heavy bottomed saucepan, over medium heat, combine carrots and milk. Cook, stirring frequenly, until milk is completely absorbed and mixture begins to solidify, about 1 hour.


2. Stir in 1 cup of the sugar, butter or oil, and raisins. When the sugar dissolves, give it a taste. Add the remaining sugar to taste if desired. Cook, stirring constantly, until the mixture begins to leave the side of the pan, 15 to 20 minutes.


3. Remove the seeds from the cardamom pods, discarding the pods. Pound the seeds; stir into the pudding. Serve warm, or at room temperature. Before serving, garnish with almonds and edible silver leaf.

Coconut Dream: Coconut Cream Bread Pudding with Chocolate Velvet Sauce

There are some coconut haters out there.

But that's just fine, because that means there's more of this exceedingly decadent coconut cream bread pudding for the lovers to share. 

This delicious dessert comes by way of Paula Deen's The Deen Family Cookbook. As the grande dame of get-fat-quick desserts herself says, "the rich coconut pudding with a nice pool of chocolate sauce all around brings me back to the days when me and Bubba would count out all our change to buy mounds bars on the way home from school". Like a Mounds bar all grown up and decked out in its after-dinner best, this dessert is bound to make you both very fat and very happy.

Coconut Cream Bread Pudding with Chocolate Velvet Sauce

Serves 6

• One large loaf (16-20 inches) French Bread, cut into one inch cubes
• 4 egg yolks
• 2 whole eggs
• Two 13.5 ounce cans unsweetened coconut milk
• One 15-ounce can of cream of coconut
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 2 cups sweetened flaked coconut
• Chocolate sauce
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream

 Procedure

1. Lightly grease the bottom of a 9-inch square flameproof baking dish. Arrange the bread cubes evenly. In a large bowl, whisk together the yolks and eggs, coconut milk, cream of coconut, salt, and nutmeg. Stir in 1 1/2 cups of the coconut flakes. Pour the custard over the bread cubes. Press the cubes gently to soak up the custard. Let the mixture stand for about an hour in the fridge (covered).
2. Preheat the oven to 325 F. Sprinkle the top of the pudding with the remaining 1/2 cup coconut flakes. Cover the dish with foil, poking a few holes so that steam can vent. Place a roasting pan on the oven rack and put the baking dish in it. Pour hot water into the roasting pan to come halfway up the sides of the baking dish. Bake until the pudding is firm to the touch, about 1 hour and 15 minutes. Remove the foil and bake for 15 minutes more. Remove the baking dish from the water bath (carefully!) and run it under the broiler, at least 4 inches from the heat, until golden (1-2 minutes). Let the pudding cool completely.
3. Make the chocolate sauce directly before serving. Place the chocolate chips in a medium saucepan, and melt on low heat. Pour the cream over the slightly melted chips and continue stirring on low heat until you have a smooth, creamy mixture. Add more cream if desired until it has reached your desired consistency. Drizzle over each serving. 

Feather in Your Cappuccino: Cappuccino Tapioca Pudding with Cardamom Brulee Recipe

FACT: Pudding is delicious. So why is it that so many home bakers, undaunted by baking cakes, cookies, or even pie crust, are scared to make it?

Could it be they're scared of the dreaded scrambled eggs effect of adding eggs to the hot liquid? Or is it just that it's so much easier to add cold milk, mix, chill, and serve? (Bless you, instant pudding!)

Well, in the new book Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan, one of the goals is to stress that pudding is something you can (and should) do at home. Don't believe me? Here's a recipe that the publisher was kind enough to share! Sounds good to me!

Cappuccino Tapioca Pudding with Cardamom Brulee

Makes 6 (1/2-cup) servings

• 3 cups milk, preferably low-fat
• 1/3 cup small pearl tapioca
• 1 tablespoon instant espresso powder
• 2 egg yolks, whisked to combine
• 1/4 teaspoon fine sea salt
• 1/3 cup plus 2 tablespoons sugar
• 1/2 teaspoon ground cardamom

1. Pour 1 cup of the milk into a heavy saucepan. Add the tapioca and let soak for at least 30 minutes.
2. Pour the remaining 2 cups of milk into a mixing bowl or glass measuring cup, sprinkle the espresso powder over, let it sit for a minute or two, and then stir to dissolve.
3. Whisk the espresso-milk mixture into the tapioca mixture, along with the egg yolks, salt, and 1/3 cup of the sugar. Over medium heat, slowly bring the mixture just barely to a boil, stirring constantly; it will take 10 to 15 minutes. Reduce the heat until the mixture is barely simmering, and continue cooking the tapioca, stirring occasionally, until the beads swell up and become almost translucent and the custard thickens, another 15 to 20 minutes.
4. Remove from the heat and let it cool. Spoon the pudding into 6 individual 1/2- cup ramekins and wrap each in plastic wrap, pressing the plastic directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until chilled. It will keep it the refrigerator for several days or in the freezer for up to 2 months.
5. When you are ready to eat, unwrap one of the ramekins of pudding (thaw it first if frozen), and sprinkle the top with 1 teaspoon of the remaining sugar and a pinch of cardamom. Use a small culinary blowtorch to caramelize the sugar on top, keeping the torch moving so you deeply brown but don’t blacken the sugar, then eat.

Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

Photo credit: Ed Anderson © 2011

My, My, My Delilah: Banana Nilla Wafer Pudding from Delilah's, Philadelphia

On our recent trip to Philadelphia, emerging at 30th Street Station after an epic journey from the Jersey shore, both Mr. Spy and myself were unified in one singular feeling: HUNGER.

So when we spied Delilah's (OMG! As seen on Throwdown with Bobby Flay!), we were some very happy cake gumshoes.

But we passed right by the famous mac and cheese (next time!) and went for the sweet jugular: the banana nilla wafer pudding. Now, anyone who has ever eaten banana nilla wafer pudding knows what an ambrosial foodstuff it truly is. And at Delilah's, we were treated to a particularly fine example: it was simply full of bananas ("I think this has a whole banana in it!" was Mr. Spy's reaction) smothered in creamy custard with a smattering of nilla wafers, and the flavors had reached a point of perfect fusion, making each bite a deliciously creamy dream.

I'm not saying that you should skip a first course, because with a menu full of fried chicken, mac and cheese, and barbecue, there's plenty to keep you fat and happy--but I am saying don't get so full that you have no room for dessert.

Delilah's, Philadelphia; for locations and information, click here.

Get Figgy: Fig-Panettone Bread Pudding Recipe

Bring us some figgy pudding, and make it tasty! Here's an intriguing recipe for bread pudding with figs and brandy--delicious for the shorter and cooler days that lie ahead. It's a sweet guest contribution from self-proclaimed "fig enthusiast" (no, really) Sherri Lee, from her cookbook Under the Fig Leaf, a culmination taking "her passion for figs and 10 years of cooking experiments into a fig cookbook featuring over 130 recipes from appetizers, beverages and salads to main courses and desserts." Here's the recipe:

Chef Joseph’s Fig-Panettone Bread Pudding

 Ingredients

• 2 cups dried figs, chopped, stems removed
• ¼ cup brandy
• 2 Tablespoons butter for greasing baking dish
• 12 cups Panettone Italian Bread, torn into pieces
• 3 whole eggs
• 3 egg yolks, reserve whites
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 1 ½ cups heavy cream
• 1 ½ cups whole milk
• 1 cup sugar
• 3 egg whites
• Pinch of salt

Procedure

1. Preheat the oven to 325 degrees.
2. Soak the chopped figs in the brandy and set aside.
3. Butter a 9x13 glass baking dish
4. Place the pieces of panettone in the baking dish and toss them evenly with the figs and brandy.
5. In a large mixing bowl combine the whole eggs with the egg yolks.
6. Stir in the vanilla extract, cinnamon, cream, milk and sugar.  Beat well.
7. In a separate bowl, beat the egg whites with the salt until they form soft peaks.
8. Fold the whites into the egg yolk mixture and pour over the panettone and figs.  Let stand at room temperature for 10 to 15 minutes.
9. Bake uncovered for 1 hour.  Serve warm with a splash of heavy cream.

Cool and Sweet: Homemade Pudding Pops for Serious Eats

rowing up, in the 80's, I was pretty sure what made Jell-o Pudding Pops so delicious: every batch had been lovingly made by Bill Cosby, naturally.

Now that I'm older and (arguably) wiser, I know that the secret behind that singular texture and flavor isn't Bill's secret family recipe. But what I didn't know was that these sweet summertime treats are--seriously--the easiest thing ever to make.

Even better? At-home varieties also offer the freedom to showcase less-celebrated pudding flavors (butterscotch or rice pudding pop, anyone?), or to create your own new flavor by making two-tone pops in complementary flavors--I had great success with the chocolate-pistachio combination shown above.

For the full entry and recipe, visit Serious Eats!

Love Me Tender, Love Me Sweet: Elvis's Banana Pudding

When it comes to Elvis and food, undoubtedly you're going to think of his famous favorite sandwich, comprised of peanut butter, fried bacon, banana, and (depending on who you ask) honey, all nestled between slices of white bread and prepared in a griddle, grilled cheese style.

I know. With a dish like that associated with your name, you practically don't need to do anything else in life.

But Elvis did.

Not only did he give us a plethora of musical hits and aforementioned sandwich, but as part of his legacy he also gave us an intensely creamy, meringue-topped banana pudding. Apparently, it was part of the Graceland doctrine that a batch this pudding be prepared nightly; as rumor has it, the King would mash up various pills in it (although if they were a pick-me-up or come-down, I don't know). Of course, I learned this all from the best possible source: a postcard from Graceland from one of my oldest friends.

A banana pudding so craveable immediately had me intrigued, and of course I made up a batch right away. I cut the original recipe in half and omitted the meringue topping (the egg whites can be frozen for later use); it seemed to work out fine, and yielded an unbelievably creamy and rich pudding. While I think I still prefer the Magnolia Bakery banana pudding, this one definitely wins points for its rich history and taste.

Elvis's Banana Pudding (With Some Liberties Taken)

• 2 large (or three small) ripe bananas
• 4 eggs, separated
• 1 1/4 cups sugar
• 1/8 lb butter
• 3 cups milk
• 1 tablespoon vanilla extract
• 1 1/2 tablespoons cornstarch
• About half a box of Nilla Wafers

1. In a large saucepan, mix together the milk, egg yolks, sugar, cornstarch and butter and cook over medium heat until mixture thickens (for me, this was about 25 minutes--but you've got to be watching it the whole time). Add vanilla.

2. In a medium (9x13 inch) pyrex pan or similarly sized baking pan, layer the bananas and wafers.

3. Pour the pudding over the bananas and wafers.

4. If you want to add the meringue topping: beat the egg whites with 4 tablespoons sugar until soft peaks form. Cover the pudding with the meringue.

5. With or without meringue, bake for 15 minutes in a preheated 350 degree oven.

* As a serving note, it's lovely served in a parfait glass with a thick dollop of whipped cream.

Vive la Second Banana: An Ode to Magnolia Bakery's #2 Dessert

(Photo used with thanks to Wsgal)

It's got to be hard being the #2 dessert at the Magnolia Bakery. We imagine it's sort of like having a really famous sibling (who knows the name of the Olsen twins' other sister, for crying out loud?). This is the plight of the Banana Pudding at Magnolia Bakery; delicious as it is, what is its place really, with those famous cupcakes in the spotlight? At Cakespy we feel its pain, and want to give this sweet dessert a long-deserved moment in the spotlight. And so here, we offer this sweet ballad to Magnolia's #2 treat:

Dearest Banana pudding,

How do we love thee? Let us count the ways.

We love the way you hang out in the bakery case, slightly chilled and a little aloof...don't you know that playing hard to get just makes us want you more?

We love your inviting, pale yellow hue. 

We love the symphony of textures that you award us with in each spoonful: the rich, creamy pudding, with cakey Nilla wafer bits which have become soft and absorbed the banana flavor; the ever so slight hint of a crunch that some of the Nilla wafers still retain.

We love your sugary, heady banana scent. 

We love your little white takeout cup, like a takeaway coffee to the unknowing, but bearing a much sweeter and richer treat. 

In fact, dear pudding, the only part we don't like is coming to the last spoonful; you always leave us wanting more.

Oh, banana pudding! For you, we'd gladly wait on that line all night until the cupcake bouncer deigned to let us in; even more happily, we'd breeze right by those ubiquitous little frosted treats, making a straight path toward you, sweet, wonderful you. 

Eternal love and sweetness,

Cakespy

To try this ambrosial treat, visit the Magnolia Bakery at 401 Bleecker St., New York City; online at magnoliabakery.com.

Cakespy Note: Not in NYC? Happily, the Magnolia Bakery's Cookbook, More From Magnolia by Allysa Torey, contains the recipe. Although it takes a while to prepare due to letting the mixture set at various stages, it's extremely easy to make; we've copied the recipe as it appears in the book (below).

Magnolia's Famous Banana Pudding

I started making this pudding when I was in my early twenties and cooking at a Tex-Mex restaurant and bar. Customers loved it, so when we opened the bakery many years later, it seemed like a great idea to serve it there. It remains the second most popular dessert (after the cupcakes) at the bakery.

Ingredients:

-1 (14-ounce) can sweetened condensed milk

-1 1/2 cups ice cold water

-1 (3.4oz) package instant vanilla pudding mix (they like the Jell-O Brand)

-3 cups heavy cream

-1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)

-4 cups sliced ripe bananas

Directions:

-In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about one minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerated for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set. 

-In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

-To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours--or up to 8 hours, but no longer--before serving.