Description
A sinfully rich pudding slicked with dulce de leche ribbons and packed with chewy tapioca pearls.
Ingredients
Scale
- 1 14 ounce can sweetened condensed milk
- 1/4 teaspoon salt
- 3 cups whole milk or half and half
- 3/4 cup tapioca pearls (I used medium size)
- 2 pluots
Instructions
- Preheat oven to 425 degrees F.
- Pour the can of sweetened condensed milk into a glass baking dish.
- Set this baking dish inside a larger dish and fill the larger one with water until it reaches halfway up the side of the small dish.
- Cover the small dish with aluminum foil and bake for one and a half hours, adding more water to the larger dish as necessary to maintain level.
- Once the dulce de leche is browned, remove it from the oven and let it cool.
- Whisk the dulce de leche until smooth and stir in the salt.
- In a bowl, whisk 3/4 cup of the dulce de leche together with 3/4 cup of milk or half and half.
- Over medium heat, bring the last 2 1/4 cups of milk to a simmer in a pot.
- Once simmering, whisk in the tapioca and continue to simmer and stir for about 20 minutes, or until the tapioca is cooked through.
- Turn off the heat and whisk in the dulce de leche and milk mixture, then pour into a bowl.
- Place this bowl in an ice bath or large bowl of cold water and allow the mixture to cool.
- Serve with swirls of extra dulce de leche on top and a few wedges of pluot for dipping.
- Prep Time: 10 mins
- Cook Time: 1 hour 50 mins