Description
This creamy and comforting Tapioca Pudding recipe uses small pearl tapioca cooked slowly with milk and cream to achieve a luscious texture. The pudding is gently thickened with eggs and flavored with vanilla, making it perfect for a warm dessert or a chilled treat.
Ingredients
Ingredients
- 1/2 cup small pearl tapioca (not instant)
- 3 1/2 cups milk
- 1/2 cup heavy cream
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Heat Milk and Cream: Add milk, cream, sugar, and kosher salt to a saucepan over medium heat. Bring the mixture to a simmer.
- Add Tapioca and Simmer: Stir in the small pearl tapioca and reduce the heat to low. Cook, stirring often, until the mixture thickens slightly and the tapioca pearls have softened and plumped, about 45 minutes.
- Whisk Eggs: In a separate bowl, whisk the two large eggs until combined.
- Temper Eggs: Slowly add a spoonful of the hot tapioca mixture into the beaten eggs, stirring continually to gradually warm the eggs without curdling. Repeat with a few more spoonfuls of the hot mixture, stirring well each time.
- Combine and Thicken: Pour the tempered egg mixture back into the saucepan with the tapioca. Stir well and cook for an additional 2 to 5 minutes until thickened further, keeping in mind it will continue to set as it cools. Remove from heat.
- Add Vanilla: Stir in the teaspoon of vanilla extract to enhance the flavor.
- Cool and Serve: Transfer the pudding into a serving bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Allow it to cool before serving. It can be enjoyed warm or chilled.
Notes
- Use small pearl tapioca, not instant, for best texture and flavor.
- Cook the tapioca slowly and stir frequently to prevent sticking or burning.
- Tempering the eggs is essential to avoid scrambling them in the hot pudding mixture.
- You can substitute whole milk and heavy cream with lower-fat dairy options, but the pudding may be less rich.
- Pudding can be refrigerated for up to 3 days; reheat gently if serving warm.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
