Here’s a simple and creamy recipe for Homemade Tapioca Pudding—a comforting classic dessert!
Ingredients:
- 1/2 cup small tapioca pearls (not instant)
- 2 cups whole milk
- 1 cup heavy cream
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
Instructions:
- Soak the Tapioca:
- In a medium bowl, combine the tapioca pearls with 1 and 1/2 cups of the milk. Let the tapioca soak for about 30 minutes. This helps the pearls soften before cooking.
- Cook the Tapioca:
- After soaking, transfer the mixture to a medium saucepan over medium heat. Add the remaining 1/2 cup of milk, heavy cream, sugar, and salt.
- Stir frequently, bringing the mixture to a simmer. Continue cooking for 10-15 minutes, or until the tapioca pearls become translucent and the pudding thickens. Be sure to stir often to prevent sticking.
- Temper the Eggs:
- In a separate bowl, lightly beat the eggs.
- Once the tapioca mixture has thickened, ladle a small amount (about 1/2 cup) of the hot mixture into the beaten eggs while whisking constantly. This is called tempering and helps prevent the eggs from scrambling.
- Gradually add the egg mixture back into the saucepan, stirring constantly. Cook for another 2-3 minutes, ensuring the pudding is thick and smooth.
- Finish the Pudding:
- Remove the saucepan from the heat. Stir in the vanilla extract for flavor.
- Let the pudding cool slightly before serving, or refrigerate for 1-2 hours for a chilled treat.
- Serve:
- You can serve tapioca pudding warm or cold. It’s delicious on its own or topped with a dollop of whipped cream or a sprinkle of cinnamon!
Tips:
- Texture: If you prefer a smoother pudding, you can pulse the tapioca pearls in a blender for a few seconds before soaking them.
- Flavor Variations: Add a bit of lemon zest or a splash of almond extract for a twist on the flavor.
- Make it Dairy-Free: Use coconut milk and coconut cream for a dairy-free version.
Enjoy your homemade tapioca pudding—it’s creamy, sweet, and so comforting!