I took the butter out of the fridge in the morning to make it soft and easy to work with, I used butter from the peasants in my market, which is very, very good, greasy and clean, but I think you can use it just as good luck and butter from the hypermarket.
In a bowl I put the butter with the sugar and I mixed until the sugar melted completely and formed an aerated and beautiful cream, then I added one egg at a time mixing well after each one, vanilla essence and flour, in 2 tranches , mixed with baking powder.
I obtained an airy dough, not very soft, which I put in the muffin tins (you can also make a bigger cake from the same dough if you don't have a muffin tray), I put in each cake either a blueberry or a raspberries and I baked them in the preheated oven, and after passing the toothpick test I took them out and left them to cool.
In a saucepan I put the fruit, sugar and I put the pan on low heat and let it boil for a few minutes, then I blended the sauce to crush the fruit.
Tapioca pudding with fruit sauce
I noticed that many of you have not heard of tapioca and how it is prepared. I wrote a few years ago in the post to stay about tapioca pearls and what they are. I kept making this pudding at home, but it wasn't always enough to be photographed. This time I managed to photograph and show you the creamiest tapioca pudding. If you want me to crave you, I'd say it's a combination of vanilla pudding and rice pudding. Scented with vanilla pods and devoured in the shortest possible time!
Don't be afraid to prepare it at home. I always have a bag of tapioca in the closet in the kitchen and in the evening, when we don't have something sweet, we resort to a portion of tapioca pudding. The fruit sauce is optional, but I recommend you eat them together, they work great! I sweetened it with fruit syrup, more precisely of strawberries from YO.
For 2 people :: Cooking 10 minutes :: Boiling 30 minutes :: Low difficulty
For tapioca pudding:
& # 8211 1/2 vanilla pod
& # 8211 1 liter of whole milk
& # 8211 75 g old
& # 8211 75 g of tapioca pearl
& # 8211 1 egg yolk
& # 8211 400 g berries
& # 8211 4 tbsp strawberry syrup YO
& # 8211 1 tablespoon cornstarch
Method of preparation: With a sharp knife, cut the vanilla pod lengthwise and remove the seeds in half.
In a saucepan, heat the milk with 60 g sugar, seeds and half a pod. Add tapioca pearls and put all the mixture in the fire. Sprinkle over low heat and stir constantly in pudding for 15 & # 8211 20 minutes. Or until the tapioca pearls become translucent. Remove the vanilla pod.
Meanwhile, in a bowl, stir egg yolk with remaining sugar. Add 250 ml of hot pudding over the egg yolk mixture. Stir gently. Carefully pour the mixture over the hot tapioca pudding and boil it again 4-5 minutes until it thickens.
Transfer the tapioca pudding to a bowl, cover the bowl with cling film and allow to cool. 1 hour.
In the meantime, get ready fruit sauce. I used frozen berries, but use whatever fruits you want and like, raspberries, currants, etc.
Add them to a saucepan with strawberry syrup. Let them simmer for a while Ten minutes. At the end, thicken the sauce a little with the starch dissolved in a little cold water.
Divide the sauce into two jars / bowls and then add the pudding. Distribute it evenly in the containers.
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