Homemade Tapioca Pudding
Creamy, rich, and timeless—this comforting classic is perfect for any occasion!
Ingredients:
• 1/2 cup small pearl tapioca
• 2 1/2 cups milk (whole milk recommended)
• 1/2 cup heavy cream (optional, for extra creaminess)
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
Instructions:
1. Soak the Tapioca:
• Place the tapioca pearls in a bowl and cover them with water. Soak for about 30 minutes, then drain well.
2. Heat the Milk Mixture:
• In a medium saucepan, combine the milk, heavy cream (if using), sugar, and salt.
• Stir in the drained tapioca pearls.
• Cook over medium heat, stirring frequently, until the mixture comes to a gentle simmer.
3. Temper the Eggs:
• In a small bowl, whisk the eggs. Slowly add about 1/2 cup of the hot tapioca mixture to the eggs, whisking constantly to temper them.
• Gradually pour the tempered egg mixture back into the saucepan while stirring.
4. Cook Until Thickened:
• Continue cooking over low heat, stirring constantly, until the pudding thickens and the tapioca pearls become translucent (about 10–15 minutes). Do not let it boil.
5. Add Vanilla:
• Remove the pudding from the heat and stir in the vanilla extract.
6. Chill and Serve:
• Transfer the pudding to individual serving dishes or a large bowl.
• Let it cool to room temperature, then cover and refrigerate for at least 2 hours.
Serving Suggestions:
• Serve warm or cold.
• Top with whipped cream, fresh fruit, or a drizzle of caramel sauce for added flavor.
Tips:
• For a dairy-free version, substitute milk and cream with coconut milk or almond milk.
• If you prefer a sweeter pudding, increase the sugar to 1/2 cup.
This tapioca pudding recipe is simple yet irresistibly nostalgic—perfect for satisfying your comfort food cravings!