Homemade Tapioca Pudding

by

Introduction:
Homemade Tapioca Pudding is a classic, creamy dessert made from simple pantry ingredients. This old-fashioned treat has a velvety texture with chewy tapioca pearls and a rich, vanilla flavor. It’s perfect for a nostalgic dessert or a comforting snack, and it can easily be customized with toppings like fruit, whipped cream, or cinnamon.

Ingredients (For 4-6 Servings):

  • ½ cup small pearl tapioca (not instant)
  • 2 ¾ cups whole milk (or a mix of milk and cream for extra richness)
  • ¼ teaspoon salt
  • 2 large eggs, separated
  • ½ cup sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Soak the Tapioca:
  • In a medium bowl, soak the tapioca pearls in water for about 30 minutes to an hour. After soaking, drain the water and set the tapioca aside.
  1. Cook the Tapioca:
  • In a medium saucepan, combine the soaked tapioca, milk, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a simmer (about 10-15 minutes). The tapioca pearls will begin to become translucent.
  1. Prepare the Egg Mixture:
  • While the tapioca is cooking, whisk the egg yolks and sugar together in a small bowl until smooth.
  1. Temper the Eggs:
  • Slowly add a small amount of the hot tapioca mixture into the egg yolk mixture, whisking constantly to avoid scrambling the eggs. Once combined, pour the egg mixture back into the saucepan with the tapioca.
  1. Cook Until Thickened:
  • Continue cooking the tapioca mixture over medium-low heat, stirring constantly, until the pudding thickens and the tapioca pearls are fully cooked (about 5-10 minutes). Remove the saucepan from heat and stir in the vanilla extract.
  1. Beat the Egg Whites:
  • In a separate bowl, beat the egg whites until they form soft peaks. Gently fold the beaten egg whites into the tapioca mixture for a lighter, airy texture.
  1. Cool and Serve:
  • Allow the pudding to cool for 15-20 minutes, then transfer to serving bowls. You can enjoy it warm or refrigerate it for a chilled treat.

Tips for Success:

  • Stir constantly: When cooking the tapioca, make sure to stir often to prevent sticking and scorching.
  • Egg whites: Beating the egg whites and folding them in adds a light, fluffy texture to the pudding.
  • Make ahead: Tapioca pudding can be made in advance and stored in the refrigerator for up to 3 days.

Recommendation:

Serve Homemade Tapioca Pudding with a sprinkle of cinnamon, a dollop of whipped cream, or fresh berries for a delightful finishing touch. It’s perfect as a cozy dessert, especially when served slightly warm, or enjoy it chilled on a warm day.

Leave a Comment