Homemade Tapioca Pudding


 

Tapioca pudding is one of those desserts that tends to divide opinion. Some adore it, while others can't bear it. Personally, I’m in the “love it” camp, especially because I grew up on the homemade version. There’s something nostalgic about the smooth, creamy texture and sweetness that takes me straight back to my childhood.

Though store-bought versions are readily available, nothing compares to the richness of a homemade tapioca pudding. Fortunately, it’s incredibly simple to make!

Ingredients:

  • ½ cup small pearl tapioca

  • 4 cups milk (whole or 2%)

  • ¾ cup white sugar (for the pudding)

  • 3 eggs

  • ¾ cup white sugar (additional for eggs)

  • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the Tapioca Pearls: Rinse the tapioca pearls and place them in a small bowl. Cover with water and let them soak for 45-60 minutes.

  2. Cook the Tapioca: In a large saucepan, combine the milk and the first ¾ cup of sugar. Bring the mixture to a simmer over medium heat. When small bubbles start to form, stir in the soaked tapioca pearls. Reduce the heat to a gentle simmer and cook for 15-20 minutes, stirring frequently, until the pearls become translucent.

  3. Prepare the Egg Mixture: While the pearls are cooking, whisk together the eggs and the remaining ¾ cup sugar in a medium bowl.

  4. Temper the Eggs: Gradually pour a small amount (about ⅓ cup) of the hot milk mixture into the eggs, stirring constantly. Repeat this step until you've added about half of the hot mixture into the eggs.

  5. Combine and Thicken: Slowly pour the egg mixture back into the saucepan with the tapioca, stirring continuously. Let the pudding cook for an additional 3-5 minutes, until it thickens. Keep in mind, it will continue to thicken as it cools.

  6. Finish the Pudding: Remove from heat and stir in the vanilla extract. Transfer the pudding to serving dishes and let it chill in the refrigerator until ready to serve.