This classic tapioca pudding recipe offers a creamy, comforting dessert with soft pearls of tapioca in a sweet custard. Here’s a step-by-step guide to creating this delightful treat.
Ingredients:
- ½ cup small tapioca pearls
- 4 cups milk (whole or 2%)
- ¾ cup + additional 1 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
Instructions:
Prep the Tapioca Pearls:
- Wash the tapioca pearls under cold water. Place them in a small bowl, cover with water, and let them soak for 45-60 minutes. This helps them soften and expand before cooking.
Cook the Tapioca Mixture:
- Combine the milk and ¾ cup of sugar in a large pot. Bring the mixture to a boil over medium heat, watching carefully to avoid boiling over.
- Once boiling, drain the soaked tapioca pearls and add them to the boiling milk. Reduce the heat to a simmer.
- Continue to cook, stirring frequently, until the tapioca pearls are tender and the mixture has thickened slightly.
Temper the Eggs:
- In a separate large bowl, beat the eggs with the remaining 1 cup of sugar.
- Gradually temper the eggs by slowly pouring about ⅓ cup at a time of the hot tapioca mixture into the eggs, whisking constantly to prevent the eggs from scrambling.
Combine and Final Cooking:
- Slowly pour the tempered egg mixture back into the pot with the remaining tapioca mixture, stirring continuously.
- Cook the combined mixture over low heat, stirring constantly, until the pudding thickens and just begins to bubble. Avoid boiling to prevent the eggs from curdling.
Add Flavor and Chill:
- Remove the pot from the heat and stir in the vanilla extract.
- Pour the pudding into a serving bowl or individual dessert dishes.
- Cover with plastic wrap, placing the wrap directly on the surface of the pudding to prevent a skin from forming.
- Refrigerate until chilled and set.
Serve:
- Serve the tapioca pudding cold, perhaps garnished with a sprinkle of cinnamon or fresh fruit for added flavor.
Enjoy this classic, creamy tapioca pudding as a simple yet satisfying dessert that brings back nostalgic kitchen memories.