Tapioca pudding is a comforting dessert known for its creamy texture and the unique chewiness of tapioca pearls. This recipe captures the essence of a classic homemade treat, offering a rich and satisfying experience reminiscent of family gatherings and quiet moments of warmth.
Equipment
- bowl
- sturdy saucepan
- wooden spoon or heat-resistant spatula
Ingredients
- 25/32 cup small pearl tapioca
- 3/4 cup white sugar
- 4 cups milk (whole or 2%)
- 3 eggs
- A pinch salt
- 1 teaspoon vanilla extract (optional)
- Cinnamon or nutmeg for garnish (optional)
Instructions
- In a bowl, cover the tapioca pearls with cold water and let them soak for at least 30 minutes, or follow package instructions.
- In a sturdy saucepan, combine the sugar, milk, eggs, and salt.
- Drain the soaked tapioca pearls and add them to the saucepan with the pudding mixture.
- Place the saucepan over medium heat, stirring continuously to prevent the tapioca from sticking to the bottom.
- Once the mixture reaches a gentle boil, reduce the heat and let it simmer for 15-20 minutes, stirring frequently.
- Cook until the tapioca pearls turn translucent and the mixture thickens to a pudding-like consistency.
- Remove the saucepan from heat and stir in the vanilla extract, if desired.
- Spoon the tapioca pudding into individual bowls or a large serving dish.
- Allow it to cool slightly before serving, or refrigerate for a few hours if you prefer it chilled.
- Sprinkle a pinch of ground cinnamon or nutmeg on top of each serving for an added touch of flavor.
Notes
Soak the tapioca properly to ensure even cooking and desired texture. Stir constantly to prevent burning. Adjust sweetness to taste. A double boiler can be used for gentler heat. Chill for a firmer texture. Serve with toppings like fresh fruits, whipped cream, or caramel sauce.
Nutrition
Calories: 260 kcal · Total Fat: 7g · Saturated Fat: 4g · Trans Fat: 0g · Cholesterol: 85mg · Sodium: 95mg · Total Carbohydrates: 43g · Dietary Fiber: 0.5g · Sugars: 27g · Protein: 6g · Vitamin D: 10% of Daily Value (DV) · Calcium: 15% of DV · Iron: 2% of DV · Potassium: 6% of Dv
