“I lost my mother’s recipe years back and had been searching for a good replacement without any luck.”

Tapioca pudding, with its delightful chew from tapioca pearls and smooth, creamy vanilla base, is a timeless dessert enjoyed for generations. Often associated with childhood comfort food, it’s a simple yet satisfying treat perfect for any occasion. This homemade version takes things a step beyond the instant variety, offering a richer texture and more control over flavor.

Ingredients:

Instructions:

1. Rinse the tapioca pearls well and soak them in a small bowl for 45-60 minutes.
2. In a large saucepan, combine milk with ¼ cup of sugar. Heat over medium heat until simmering (small bubbles appear).
3. Stir in the soaked tapioca pearls and bring to a low boil. Cook for 15-20 minutes, stirring frequently, until the pearls become translucent.
4. While the tapioca cooks, whisk together the eggs and the remaining ¾ cup of sugar in a medium bowl.
5. Slowly temper the eggs by pouring about ¼ cup of the hot tapioca mixture into the egg mixture while whisking constantly.
6. Gradually whisk in half of the hot tapioca mixture into the eggs.
7. Slowly pour the egg mixture back into the pot with the remaining tapioca mixture, whisking constantly.
8. Cook for an additional 3-5 minutes, stirring frequently, until the pudding thickens slightly.
9. Remove from heat and whisk in the vanilla extract.
10. Pour the pudding into serving dishes and refrigerate until chilled and set.