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:
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½ cup small pearl tapioca
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4 cups milk (whole or 2%)
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¾ cup white sugar (for the pudding)
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3 eggs
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¾ cup white sugar (additional for eggs)
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1 teaspoon vanilla extract
Instructions:
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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.
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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.
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Prepare the Egg Mixture: While the pearls are cooking, whisk together the eggs and the remaining ¾ cup sugar in a medium bowl.
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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.
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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.
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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.
