Description
Experience the creamy, sweet delight of homemade tapioca pudding with this quick and easy recipe. With a perfect blend of tapioca pearls, milk, eggs, and vanilla, this classic dessert is a comforting treat for any occasion. It’s simple to make, deliciously creamy, and perfect for sharing with family or enjoying solo.
Ingredients
- ½ cup small pearl tapioca
- 4 cups milk (whole or 2%)
- 1½ cups white sugar, divided
- 3 large eggs
- 1 teaspoon vanilla extract
- Soak the Tapioca:
- In a small bowl, cover the tapioca pearls with water and let them soak for 45-60 minutes. This softens the pearls and reduces cooking time.
- Heat Milk and Sugar:
- In a large saucepan, combine the milk and ¾ cup of sugar. Heat over medium heat until the mixture begins to simmer gently. Avoid boiling to prevent scalding.
- Cook the Tapioca:
- Drain the soaked tapioca pearls and add them to the simmering milk mixture.
- Reduce the heat to low and cook for 15-20 minutes, stirring frequently, until the tapioca becomes translucent.
- Temper the Eggs:
- In a medium bowl, beat the eggs with the remaining ¾ cup of sugar.
- Gradually add a ladleful of the hot tapioca mixture to the eggs, one spoonful at a time, whisking constantly to temper the eggs and prevent curdling.
- Thicken the Pudding:
- Pour the tempered egg mixture back into the saucepan with the tapioca.
- Cook over low heat, stirring continuously, for 3-5 minutes, or until the pudding thickens to your desired consistency.
- Add Vanilla:
- Remove the saucepan from the heat and stir in the vanilla extract. This adds a sweet, aromatic finish to the pudding.
- Chill and Serve:
- Transfer the pudding into individual serving dishes or a large bowl. Refrigerate until cool, about 2-3 hours.
- Serve plain or top with whipped cream, fresh fruit, or a sprinkle of cinnamon for added flair.
Instructions
- Soak the Tapioca:
- In a small bowl, cover the tapioca pearls with water and let them soak for 45-60 minutes. This softens the pearls and reduces cooking time.
- Heat Milk and Sugar:
- In a large saucepan, combine the milk and ¾ cup of sugar. Heat over medium heat until the mixture begins to simmer gently. Avoid boiling to prevent scalding.
- Cook the Tapioca:
- Drain the soaked tapioca pearls and add them to the simmering milk mixture.
- Reduce the heat to low and cook for 15-20 minutes, stirring frequently, until the tapioca becomes translucent.
- Temper the Eggs:
- In a medium bowl, beat the eggs with the remaining ¾ cup of sugar.
- Gradually add a ladleful of the hot tapioca mixture to the eggs, one spoonful at a time, whisking constantly to temper the eggs and prevent curdling.
- Thicken the Pudding:
- Pour the tempered egg mixture back into the saucepan with the tapioca.
- Cook over low heat, stirring continuously, for 3-5 minutes, or until the pudding thickens to your desired consistency.
- Add Vanilla:
- Remove the saucepan from the heat and stir in the vanilla extract. This adds a sweet, aromatic finish to the pudding.
- Chill and Serve:
- Transfer the pudding into individual serving dishes or a large bowl. Refrigerate until cool, about 2-3 hours.
- Serve plain or top with whipped cream, fresh fruit, or a sprinkle of cinnamon for added flair.
Notes
- Proper Soaking: Soaking the tapioca ensures even cooking and a creamy texture.
- Milk Alternatives: For a dairy-free version, substitute the milk with almond, coconut, or oat milk.
- Sugar Adjustments: Adjust the sugar to taste for a sweeter or less sweet pudding.
- Storage: Store leftover pudding in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stove
- Cuisine: American