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