Hello, food lovers! Today, I’m thrilled to share a recipe that’s been a staple in my family for generations: tapioca pudding. Growing up, my grandmother would often make this creamy, comforting dessert whenever we had family gatherings. It’s a dish that brings back warm memories of cozy afternoons spent in her kitchen, the scent of vanilla filling the air. This pudding isn’t just a treat; it’s a connection to my past, a piece of my heritage that I’m delighted to pass on to you.
Tapioca pudding is incredibly simple to make, yet it has an elegance that never fails to impress. The delicate, chewy pearls suspended in a creamy custard are a delight to the senses. I remember the first time I tried tweaking this recipe by adding a pinch of cinnamon and a handful of raisins. It was an instant hit! Another favorite variation is substituting coconut milk for half of the whole milk, which gives it an exotic twist that my family adores. For those who prefer a dairy-free option, using almond or soy milk works beautifully as well.
What I love most about this recipe is its versatility. Whether you prefer it warm or chilled, plain or with a fruity topping, tapioca pudding is always a crowd-pleaser. It’s the perfect dessert to make ahead of time for a dinner party or to enjoy as a simple, nostalgic treat after a long day. I hope you’ll find as much joy in making and eating this tapioca pudding as I have. Let’s dive into the recipe and create some delicious memories together!
Making the Tapioca Pudding
Ingredients
- 1 teaspoon vanilla essence
- 1/2 cup small tapioca pearls (not instant)
- 1 cup water
- 2 1/2 cups whole milk
- 2 large eggs
- 1/2 cup white sugar
- 1/4 teaspoon kosher salt
Directions
- Combine water and tapioca pearls in a 1 1/2 quart pot. Let the mixture sit for 30 minutes until the pearls have absorbed the water and are plump.
- Turn the heat to medium-high and add the milk and salt. Continuously stir while bringing the mixture to a gentle simmer.
- Lower the heat to a simmer, add the sugar, and cook uncovered. Stir often to prevent sticking. Continue until the tapioca pearls are plump and the mixture has thickened, about 5 minutes.
- In a separate bowl, beat the eggs. Slowly whisk in about 1/2 cup of the hot tapioca mixture to temper the eggs and avoid curdling.
- Return the tempered egg mixture to the pot with the rest of the tapioca. Increase the heat to medium and stir constantly for several minutes until the pudding thickens and coats the back of a spoon, making sure it doesn’t boil.
- Take off the heat and let the pudding cool for 15 minutes.
- Stir in the vanilla essence.
- Serve the tapioca pudding warm or chilled. Enjoy!
FAQs:
Can I use instant tapioca instead of small pearl tapioca?
While you can use instant tapioca, it will change the texture and cooking time. Small pearl tapioca gives a more traditional texture, whereas instant tapioca will thicken much quicker.
What should I do if my tapioca pudding is too thick?
If your pudding becomes too thick, you can add a small amount of milk to achieve the desired consistency. Stir in the milk gradually to avoid making it too runny.
How can I prevent the eggs from curdling when adding them to the hot tapioca mixture?
To prevent curdling, temper the eggs by slowly whisking in a small amount of the hot tapioca mixture before adding it back to the pot. This step helps the eggs gradually adjust to the temperature.
Can I substitute a different type of milk in this recipe?
Yes, you can substitute whole milk with other types of milk such as almond milk, coconut milk, or soy milk. However, the flavor and texture of the pudding may vary slightly with each substitution.
How long can I store tapioca pudding in the refrigerator?
Tapioca pudding can be stored in the refrigerator for up to 5 days. Make sure to keep it in an airtight container to maintain its freshness.
Is it necessary to stir the tapioca pudding constantly while cooking?
Yes, stirring frequently is important to prevent the tapioca pearls from sticking to the bottom of the pot and to ensure even cooking. This helps achieve a smooth and creamy pudding texture.
Tapioca Pudding
Ingredients
- 1 cup water
- 1/2 cup small pearl tapioca not instant
- 2 1/2 cups whole milk
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Place the water and tapioca pearls in a 1 1/2 quart pot. Let stand for 30 minutes until the pearls are plump and have absorbed the water.
- Turn the heat to medium-high and add the milk and salt. Stir continuously while bringing the mixture to a bare simmer.
- Reduce the heat to low, add the sugar, and cook uncovered. Stir frequently to prevent the tapioca from sticking to the bottom of the pan. Continue cooking until the tapioca pearls are plump and the mixture has thickened, about 5 minutes.
- In a separate bowl, beat the eggs. Gradually whisk in about 1/2 cup of the hot tapioca mixture to temper the eggs and prevent curdling.
- Pour the tempered egg mixture back into the pot with the remaining tapioca. Increase the heat to medium and stir constantly for several minutes until the mixture thickens and coats the back of a wooden spoon. Be sure not to let it boil.
- Remove from heat and let the pudding cool for 15 minutes.
- Stir in the vanilla extract.
- Serve the tapioca pudding warm or cold. Enjoy!
