Tapioca Pudding
Ingredients
- 1/2 cup small pearl tapioca
- 3 cups whole milk (or 2 ½ cups milk + ½ cup cream for extra richness)
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
Instructions
Step 1: Soak the tapioca
- Place tapioca pearls in a bowl with 2 cups of water. Let them soak for at least 30 minutes, then drain. (If using quick-cooking tapioca, you can skip soaking.)
Step 2: Cook the base
- In a medium saucepan, combine the milk, soaked tapioca, and salt.
- Cook over medium heat, stirring frequently, until the mixture comes to a gentle simmer and the tapioca pearls start to turn translucent (about 15 minutes).
Step 3: Temper the eggs
- In a small bowl, whisk the eggs with the sugar.
- Slowly drizzle about 1 cup of the hot tapioca mixture into the egg mixture, whisking constantly so the eggs don’t scramble.
Step 4: Finish cooking
- Pour the egg mixture back into the saucepan with the rest of the tapioca.
- Cook over low heat, stirring continuously, until the pudding thickens (about 5 minutes). Don’t let it boil hard, or it may curdle.
Step 5: Flavor and chill
- Remove from heat and stir in vanilla extract.
- Transfer to individual serving cups or a bowl.
- Serve warm for a cozy dessert or chill for a few hours for a refreshing treat.
Optional Add-ins
- A sprinkle of cinnamon or nutmeg
- Fold in raisins or shredded coconut
- Top with fresh berries or whipped cream