Tapioca pudding with fresh curd cheese and caramel

Name: Tapioca pudding with fresh curd cheese and caramel
Ingredients: 4 tablespoons granulated sugar; 500 ml milk; 7 tablespoons tapioca granules; 200 g fresh curd cheese; 2 sachets vanilla sugar; 2 tablespoons chocolate shavings; 2 tablespoons powdered sugar

Dessert - Tapioca pudding with fresh curd cheese and caramel by Vera L. - Recipia

Tapioca pudding with fresh curd cheese and caramel bakes for 30 minutes at 165°C, with caramel coating the sides of the dish. The milk brings the tapioca granules together into a thick base, with chocolate shavings, and once cooled, the pudding is cut into portions. I prefer to serve it cold, with powdered sugar added just before serving. Preparation: 10 minutes. Cooking: 66 minutes. Resting: 60 minutes. Total time: 136 minutes. Servings: 4. Approximately 320 kcal and 9 g protein per serving.

Ingredients

4 tablespoons granulated sugar
500 ml milk
7 tablespoons tapioca granules
200 g fresh curd cheese
2 sachets vanilla sugar
2 tablespoons chocolate shavings
2 tablespoons powdered sugar

Preparation

1. Heat the oven to 165°C. Put 4 tablespoons of granulated sugar in an ovenproof dish and leave it in the oven for 20 minutes, until golden. 2. Heat the milk over medium heat for 6 minutes, until it starts to boil. 3. Turn the heat to low, sprinkle in the 7 tablespoons of tapioca granules and stir continuously for 10 minutes, until thick like semolina porridge. 4. Turn off the heat and stir in the fresh curd cheese, vanilla sugar and chocolate shavings. 5. Carefully take the dish with the caramelized sugar out of the oven and rotate it so the sides are coated. Pour in the mixture, level the top and bake for 30 minutes at 165°C, until set. 6. Leave the pudding to cool for 60 minutes, then cut it into portions and dust with powdered sugar before serving.

Notes

The fresh curd cheese can be smooth or lumpy. Mash any lumps with a fork before adding it to the pudding, so no large pieces remain. If it is watery, leave it to drain for 15 minutes; too much whey will thin the mixture. You can use 70 g semolina instead of tapioca, but the texture will be denser and it will contain gluten; the dish contains dairy. Keep the pudding covered in the fridge for up to 3 days. A cold slice goes well with black coffee.