Tapioca Pudding (Easy From Scratch!)
User Reviews
5
Tapioca Pudding (Easy From Scratch!)
Description
Tapioca Pudding (Easy From Scratch!) combines pearl tapioca with milk and honey, simmered to soften the pearls and thicken the base gently. The eggs are tempered with part of the hot mixture, then stirred back into the pan to enrich and set the pudding without scrambling. Vanilla and salt add depth to the sweet base. The resulting dessert is creamy with small tapioca pearls providing characteristic texture. It can be enjoyed warm straight after cooking or chilled after covering to set further.
The cooking time for the tapioca varies depending on the pearl size and brand, typically between 10 and 20 minutes of simmering with occasional stirring to prevent sticking. Careful slow stirring and tempering help maintain a smooth, consistent pudding free of lumps or curdled eggs.
Serving options include eating it as a comforting warm pudding or chilled as a cool dessert. The pudding develops more thickness and body as it cools, which is typical for tapioca desserts prepared fresh from scratch.
Ingredients
- 3 cups milk whole
- ⅓ cup honey or maple syrup
- ½ cup pearl tapioca and not instant "minute tapioca", small
- 2 egg large
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Heat the milk. In a medium saucepan over medium heat, add the milk and honey. Whisk together and bring to a simmer.
- Add the tapioca. Add the tapioca pearls to the saucepan, then reduce the heat to low. Stir intermittently, for about 10 to 20 minutes, until the mixture has slightly thickened and the pearls have softened. The time can vary based on the brand of pearls, so make sure to read the back of your package.
- Temper the eggs. In a medium bowl, whisk together the eggs, vanilla, and salt. While continuously whisking, very slowly pour half of the hot milk mixture into the bowl. Don't pour too fast or the eggs will curdle.
- Stir Together. Return the tempered egg mixture to the saucepan and stir together over low heat for 1 to 2 minutes, or until the pudding has thickened. Keep in mind that the pudding will continue to thicken as it cools.
- Serve. Serve warm immediately or chilled. If chilling, transfer the tapioca pudding to a bowl and cover the top with plastic wrap (directly touching the surface of the pudding) to prevent a skin from forming. Chill it in the fridge for at least 2 hours or overnight and serve cold. If the tapioca pudding thickens too much after chilling, simply thin it back down by stirring in a few tablespoons more milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 104mg | 35% |
| Sodium | 248mg | 10% |
| Potassium | 323mg | 7% |
| Fiber | 0.2g | 1% |
| Sugar | 33g | 66% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 243mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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