Never had the baked version of this dish before, but it’s simply divine!
Baked tapioca pudding is a classic dessert that offers a creamy, comforting texture and a subtle sweetness. This recipe combines the simplicity of traditional tapioca pudding with the richness of baked custard. The result is a smooth and flavorful dessert that is perfect for any occasion.
ADVERTISEMENT
Ingredients:
| Ingredient | Quantity |
|---|---|
| Quick-cooking tapioca | 1/2 cup |
| Whole milk | 3 cups |
| Large eggs | 2 |
| Granulated sugar | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Ground nutmeg (optional) | 1/4 teaspoon |
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine the tapioca and milk. Let it sit for about 5 minutes to soften the tapioca.
- Place the saucepan over medium heat and cook, stirring frequently, until the mixture comes to a boil. Reduce the heat and simmer for 5 minutes, stirring constantly, until the tapioca is transparent.
- In a separate bowl, beat the eggs and sugar together until well combined.
- Slowly add a small amount of the hot tapioca mixture into the egg mixture to temper it, stirring constantly to prevent the eggs from curdling.
- Gradually pour the tempered egg mixture back into the saucepan with the rest of the tapioca, stirring continuously.
- Remove the saucepan from heat and stir in the vanilla extract and salt.
- Pour the mixture into a buttered 1.5 quart baking dish and sprinkle with ground nutmeg if desired.
- Bake in the preheated oven for 20-25 minutes, or until the pudding is set and the top is lightly golden.
- Allow the pudding to cool slightly before serving.
