Creepy Spider Egg Pudding

Halloween begs for ghoulish recipes and Creepy Spider Egg Pudding hits the mark. A version of tapioca pudding using Boba (large tapioca pearls found in Bubble Tea) swimming in green-tinted pudding will garnish any spooky menu with panache. Only made better with shot syringes filled with a berry puree that when added to the top of the pudding makes it appear it might be bleeding! Unlike smaller tapioca pearls Boba is chewy by nature and therefore the pudding is as well. To achieve the effect of the egg nest equal parts of milk and Boba are used making the pudding mainly Boba pearls. Should you desire a creamier effect with more pudding, reduce the Boba by 1/2 cup and increase the milk by 1/2 cup, following the same recipe steps. The pudding has the best appearance when chilled in individual containers. May be served warm or chilled.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 7

Total Time 1 30

Servings

Calories 230kcal

Author Toni Dash

Ingredients

Ingredients for Creepy Spider Egg Pudding:

1/3 cup Granulated Sugar
2 cups instant cooking Boba
2 cups Milk
1 Egg , beaten
1 teaspoon Vanilla Extract
Optional: green food coloring

Ingredients for ‘Blood’ topping:

1 cup Frozen Strawberries , thawed (fresh berries may also be used)
½ cup Frozen Raspberries , thawed (fresh berries may also be used)
1 tablespoon Granulated Sugar (more may be used for sweetening to your preference)

Instructions

Instructions for making Creepy Spider Egg Pudding:

Select individual serving containers and have them ready by the stove top.
In a medium sauce pan, combine the sugar, boba, milk and egg. Stir to full combine and allow to sit with no heat for 5 minutes.
Over medium heat allow the mixture to come to a low boil while stirring constantly (5-7 minutes). The mixture will thicken slightly as it become hotter and will thicken fully as it cools. Remove from heat and stir in the vanilla extract and green food coloring (if using).
Spoon the pudding mixture into the containers and cover lightly with plastic wrap, tenting it in the middle so it is not touching the top of the pudding (Press and Seal wrap is great for this). Place in the refrigerator to fully set. May be served cold or at room temperature.

Instructions for making ‘Blood’ topping:

Place a fine mesh sieve over a small mixing bowl.
Combine the thawed berries and the sugar in a blender (or food processor) and blend to fully puree. Taste and add more sugar if needed.
Pour the blended mixture through the sieve, pressing it with a spoon to allow all the liquid to pass through. Scrape the underside of the sieve as well.
To fill the syringes: Place the end of a syringe into the puree and pull the plunger up to fill; ½ ounce is a good amount for the topping. The topping may also be spooned onto the pudding if not using syringes.

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