Ingredients
- ½ cup small pearl tapioca: These small, starchy spheres are essential for the pudding’s texture.
- 4 cups milk (whole or 2%): Whole milk will give a creamier texture, but 2% is a good alternative if you prefer something lighter.
- 1½ cups white sugar: This amount is divided into two parts used at different stages of the recipe.
- 3 large eggs: Eggs are crucial as they thicken the pudding and add richness.
- 1 teaspoon vanilla extract: Adds a sweet, aromatic flavor to the pudding.
Preparation
- Soaking the Tapioca:
- Begin by rinsing the tapioca pearls under cold water to remove any impurities.
- Place the rinsed tapioca in a small bowl and cover with water. Ensure the pearls are fully submerged.
- Allow the tapioca to soak for about 45 to 60 minutes. This step is vital as it softens the pearls, ensuring they cook properly and achieve the right texture.
- Cooking the Tapioca:
- In a large saucepan, combine the milk and ¾ cup of the sugar.
- Heat the mixture over medium heat until it comes to a simmer. Watch for small bubbles around the edges of the pan, indicating it is ready for the next step.
- Drain the soaked tapioca pearls and add them to the simmering milk mixture.
- Reduce the heat to low, allowing the mixture to gently simmer. It’s important to stir frequently to prevent the pearls and milk from sticking to the bottom of the pan.
- Cook the tapioca in the milk for about 15-20 minutes, or until the pearls turn translucent and are soft through the center.
- Tempering the Eggs:
- In a medium-sized bowl, whisk together the eggs and the remaining ¾ cup of sugar until well combined and slightly pale.
- Gradually temper the eggs by slowly pouring in about ⅓ cup of the hot tapioca mixture while whisking constantly. This gradual process helps prevent the eggs from scrambling by bringing their temperature up slowly.
- Continue adding the hot tapioca mixture to the eggs until about half of it has been incorporated.
- Final Cooking Steps:
- Slowly pour the tempered egg mixture back into the saucepan with the remaining tapioca mixture, stirring continuously.
- Cook the mixture over low heat for an additional 3-5 minutes, stirring constantly, until the pudding begins to thicken. Be careful not to let it boil, as this could curdle the eggs.
- Finishing Touches:
- Once the pudding has thickened, remove the saucepan from the heat.
- Stir in the vanilla extract to enhance the flavor.
- Pour the pudding into serving dishes or a large bowl.
- Allow the pudding to cool slightly before covering and refrigerating. Chill the pudding until it’s cold and set, which typically takes at least a few hours.
This homemade tapioca pudding is creamy and rich, with the classic texture that makes it a comforting dessert. Enjoy it chilled, perhaps topped with a sprinkle of cinnamon or fresh fruit for an extra touch.
