Classic Tapioca Pudding
A luscious and creamy dessert, Classic Tapioca Pudding is a comforting, nostalgic treat that dates back centuries, beloved for its gentle vanilla flavor and delightful chewy texture.
Equipment
- Medium saucepan (2-3 quart / 2-3 litre)
- Wooden spoon or silicone spatula
- Small mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- ½ cup small pearl tapioca preferably organic, 65g
- 2 ½ cups whole milk fresh and creamy, 600ml
- ½ cup granulated sugar 100g
- 1 large egg beaten
- ½ teaspoon vanilla extract pure
- ¼ teaspoon fine sea salt
Instructions
- In a medium (2-3 quart / 2-3 litre) saucepan, combine the tapioca and milk. Let them sit together for 15 minutes, allowing the tapioca pearls to soak and begin to soften.1/2 cup small pearl tapioca, 2 1/2 cups whole milk
- Over medium heat, bring the mixture to a gentle simmer, stirring frequently to prevent the tapioca from sticking to the bottom of the pan. This will take about 10 minutes. The pearls should begin turning translucent as they cook.1/2 cup small pearl tapioca, 2 1/2 cups whole milk
- Stir in the sugar and salt until fully dissolved. Continue simmering for another 20 minutes, or until the tapioca is completely softened and the mixture thickens.1/2 cup granulated sugar, 1/4 teaspoon fine sea salt
- Spoon about 3 tablespoons of the hot tapioca mixture into the beaten egg in a small bowl, whisking constantly as you add it. This tempers the egg gradually and prevents it from curdling.1 large egg
- Pour the tempered egg mixture back into the saucepan, stirring quickly to combine. Cook for an additional 2 minutes until the pudding is thick and creamy.1 large egg
- Remove from heat and stir in the vanilla extract. Allow the pudding to cool slightly, as it will further thicken. Serve warm or chilled, according to preference.1/2 teaspoon vanilla extract
Notes
Storage: Refrigerate in an airtight container for up to 4 days. The pudding thickens considerably when chilled — stir in a splash of whole milk before serving to loosen it.
Freezing: Not recommended. The tapioca pearls turn spongy and the custard separates when thawed.
Make-Ahead: Prepare fully, cool to room temperature, then cover and refrigerate. Reheat gently in a saucepan over low heat, stirring often, or microwave in 30-second bursts.
Substitution: For a slightly lighter version, 2% milk works but produces a thinner pudding with less body. Avoid skim milk entirely.
Pro Tip: Stir the pudding constantly during the last 5 minutes of cooking — tapioca scorches quickly once the mixture thickens, and the bottom of the pan is the first place it burns.
Serving Suggestion: Serve with fresh berries, a dollop of whipped cream, or a sprinkle of cinnamon on top. Fold in diced ripe mango for a tropical flair.
Nutrition
Serving: 1servingCalories: 275kcalCarbohydrates: 49gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 65mgSodium: 222mgPotassium: 249mgFiber: 0.2gSugar: 33gVitamin A: 315IUCalcium: 199mgIron: 1mg
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