Classic Tapioca Pudding
Indulge in the creamy embrace of Classic Tapioca Pudding, a timeless dessert that transforms humble tapioca pearls into a velvety symphony of flavor. This recipe, while requiring a touch of patience, yields a comforting and satisfying pudding that can be enjoyed warm or chilled, making it a perfect treat for any occasion.
Nutrition
-
Carbohydrate
33 g
-
Cholesterol
74 mg
-
Protein
7 g
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Saturated Fat
3 g
-
Sodium
169 mg
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Sugar
22 g
-
Fat
6 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
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In a medium saucepan, combine the milk, tapioca, sugar, and salt. (Prep time: ~5 minutes)
02 Step
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Bring the mixture to a boil over medium heat, stirring constantly to prevent scorching. Once boiling, reduce the heat to low and continue to cook and stir for 5 minutes, ensuring the tapioca pearls soften and begin to thicken the mixture. (Cook time: ~10 minutes)
03 Step
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Temper the eggs by slowly whisking 1 cup of the hot milk mixture into the beaten eggs, adding about 2 tablespoons at a time. This gradual incorporation prevents the eggs from scrambling. (Prep time: ~3 minutes)
04 Step
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Pour the tempered egg mixture back into the saucepan with the remaining tapioca mixture. Stir continuously until well combined. Increase the heat to medium-low and bring the pudding to a gentle simmer, stirring constantly for about 2 minutes. The pudding should thicken enough to evenly coat the back of a metal spoon. (Cook time: ~5 minutes)
05 Step
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Remove the saucepan from the heat and stir in the vanilla extract. (Prep time: ~1 minute)
06 Step
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Serve the tapioca pudding warm in individual bowls, or transfer it to serving dishes and refrigerate for several hours until thoroughly chilled. (Chill time: ~2-3 hours)
For a richer flavor, use whole milk or even half-and-half. You can also infuse the milk with a vanilla bean while heating for an extra layer of vanilla essence.
Constant stirring is key to preventing the tapioca from sticking and burning to the bottom of the pan.
If you prefer a smoother pudding, you can use a blender or immersion blender to briefly blend the mixture after cooking. Be careful not to over-blend, as this can make the pudding gummy.
Tapioca pudding can be stored in the refrigerator for up to 3 days.
RECIPE REVIEWS
Avarage Rating:
4.5/ 5 ( 197 Ratings)
Total Reviews: (3)
Coty Hills
Nov 1, 2024The tempering of the eggs is crucial! I skipped that step the first time and ended up with scrambled eggs in my pudding. Learned my lesson!
Alvena Macejkovic
Jul 30, 2024This recipe is a winner! My family loves it. The constant stirring is a bit of a workout, but the result is so worth it.
Sasha Smitham
Jan 4, 2023I made this for a potluck and everyone raved about it. I added a sprinkle of cinnamon on top for a little extra something.