Tapioca Pudding
User Reviews
5
Tapioca Pudding
Description
This Tapioca Pudding recipe uses small pearl tapioca cooked gently in milk and cream combined with sugar and salt. The mixture simmers until the pearls soften and swell, thickening the pudding over about 45 minutes. Eggs are tempered with the hot mixture and stirred in to provide richness and additional thickening, then cooked briefly to complete the process. Finally, vanilla extract is added for fragrance.
The resulting pudding has a smooth, velvety body punctuated with tender tapioca pearls, offering mild sweetness and a creamy mouthfeel. Placing plastic wrap directly on the pudding's surface during cooling prevents a skin from forming.
The pudding can be served warm or chilled and makes a comforting dessert. It can be adapted with chocolate or coconut milk, or prepared with instant tapioca with adjustments to the method.
The pudding stores well in the refrigerator for 2-3 days, covered to maintain texture. It can also be frozen up to two months if properly sealed and thawed before serving.
Ingredients
- 1/2 cup pearl tapioca not instant tapioca, small
- 3 1/2 cups milk
- ½ cup heavy cream
- 1/4 teaspoon kosher salt
- 2 egg large
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often, until mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes.
- Add the eggs to a bowl and whisk to combine.
- Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. (This helps temper the eggs and bring them to a warm temperature without "scrambling" them.)
- Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.
- Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow it to cool before serving. Serve either warm or chilled.
Notes
- Cover the pudding with plastic wrap directly on the surface after cooking to prevent a skin from forming.
- Store in the refrigerator for 2-3 days or freeze in an airtight container with wrap on the surface for up to two months.
- Use small pearl tapioca for the best traditional texture; instant tapioca requires a different cooking method.
- The pudding can be served warm or cold, depending on preference.
- Variations include adding chocolate after eggs or substituting milk with coconut milk for a different flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 285mg | 12% |
| Potassium | 346mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 284mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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