# Recipe needed for tapioca pudding **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [February 18, 2017, 1:54pm UTC](https://community.anovaculinary.com/t/recipe-needed-for-tapioca-pudding/5040 "2017-02-18T13:54:41Z")\ **Posts on this page:** 7\ **Page:** 1
**Author:** ![CalvinD49](https://avatars.discourse-cdn.com/v4/letter/c/7ba0ec/32.png) [@CalvinD49](https://community.anovaculinary.com/u/CalvinD49)\ **Post date:** [February 18, 2017, 1:54pm UTC](https://community.anovaculinary.com/t/recipe-needed-for-tapioca-pudding/5040/1 "2017-02-18T13:54:41Z")
Has anyone tried to make tapioca pudding in canning jars? I have searched and could find no recipes. Thanks, Calvin ---
**Author:** ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)\ **Post date:** [February 18, 2017, 6:04pm UTC](https://community.anovaculinary.com/t/recipe-needed-for-tapioca-pudding/5040/2 "2017-02-18T18:04:19Z")
You’re right! I do wonder, with the nature of tapioca pudding - with it being more loose than set, if the outcome would be desirable. You could try an experiment (I might just do this myself) 🙂 Take the ingredients and the first 3 steps from here: > **[Homemade Tapioca Pudding Recipe](https://www.seriouseats.com/homemade-tapioca-pudding-recipe)** > > I love the simplicity of homemade tapioca pudding, the delightful milk-based custard thickened with the excess tapioca starch from hundreds of slightly chewy tapioca pearls. If you're planning to make tapioca, the hardest part is waiting for the... Then use the remaining instructions from the creme brulee recipe here: > **[ChefSteps](https://www.chefsteps.com/activities/foolproof-cracklin-creme-brulee)** > > ChefSteps is here to make cooking more fun. Get recipes, tips, and videos that show the whys behind the hows for sous vide, grilling, baking, and more. Those steps being: - Cast each of your jars, in a slow, steady stream (trying to avoid bubbles) - If you have bubbles from pouring too quickly, you can flash them quickly with your blow torch to dissipate them. (make it VERY brief or you’ll cook the eggs!!) - Close the jars “fingertip tight” - too tight and the air won’t escape - which you want to have happen in the bath. - place the jars into your sous vide water bath and cook for one hour - prepare an ice bath - remove jars from the bath and rest at room temperature - once the jars are cool to the touch, transfer to ice bath to chill - once the jars are good and cold, go ahead and tighten the lids - they will last up to one week in the refrigerator - when ready to eat, open the jar - if condensation has formed, gently use a corner of paper towel to absorb We’ll see which of us takes a crack at this first. 😃 ---
**Author:** ![CalvinD49](https://avatars.discourse-cdn.com/v4/letter/c/7ba0ec/32.png) [@CalvinD49](https://community.anovaculinary.com/u/CalvinD49)\ **Post date:** [February 23, 2017, 1:58am UTC](https://community.anovaculinary.com/t/recipe-needed-for-tapioca-pudding/5040/3 "2017-02-23T01:58:34Z")
> [@fischersd](#): > I tried to make it, following the recipes you posted and found out the reason no one makes it. I put it in 8 oz jars and all the tapioca sank to the bottom and made a structure similar to a glutinous hockey puck. Well sous Vide does not work for everything. Calvin ---
**Author:** ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)\ **Post date:** [February 23, 2017, 12:26pm UTC](https://community.anovaculinary.com/t/recipe-needed-for-tapioca-pudding/5040/4 "2017-02-23T12:26:05Z")
Thanks for being the “guinea pig” for this. 🙂 I would have tried it, but I’ve had a hell of a time finding tapioca pearls (non instant) anywhere. ☹ ---
**Author:** ![burns\_erin](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/burns_erin/32/3133_2.png) [@burns\_erin](https://community.anovaculinary.com/u/burns_erin)\ **Post date:** [March 28, 2018, 2:21pm UTC](https://community.anovaculinary.com/t/recipe-needed-for-tapioca-pudding/5040/5 "2018-03-28T14:21:23Z")
Anyone tried it in a bag so it can be agitated? ---
**Author:** ![Aimee\_Lyn](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/aimee_lyn/32/5394_2.png) [@Aimee\_Lyn](https://community.anovaculinary.com/u/Aimee_Lyn)\ **Post date:** [June 15, 2019, 4:56am UTC](https://community.anovaculinary.com/t/recipe-needed-for-tapioca-pudding/5040/6 "2019-06-15T04:56:46Z")
It’s amazing. But yes you need to do it in the bag and squish it around every 15-20 mins. Soaked tapioca in 4 cups of milk about 1/2 of tapioca Then added cup of sugar, vanilla, 5 yolks and 1 egg, salt, and a couple cups of cream. Cooked at 76 for hour hour and a halfish. Mine is very dark from our free range farm fresh eggs. Says my pic is too big to add sorry ---
**Author:** ![Brigitte](https://avatars.discourse-cdn.com/v4/letter/b/b5e925/32.png) [@Brigitte](https://community.anovaculinary.com/u/Brigitte)\ **Post date:** [April 21, 2025, 8:05pm UTC](https://community.anovaculinary.com/t/recipe-needed-for-tapioca-pudding/5040/7 "2025-04-21T20:05:42Z")
I had a successful batch using same recipe as on the box (but the kids preferred it without the later added egg whites) but now I can’t find the recipe I used as I can’t remember the temperature. That said the **prevention of the tapioca slab** was cooking in a bag and doing the occasional agitation.