Creamy Tapioca Pudding Recipe

A classic, comforting dessert with a creamy texture and delicate vanilla flavor.

Ingredients:

• 1/2 cup small pearl tapioca
• 3 cups whole milk (or 2% for a slightly lighter version)
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• Optional: ground cinnamon or nutmeg for garnish

Instructions:

1. Soak the Tapioca (Optional but Recommended):
   • Place the tapioca pearls in a medium-sized saucepan.
   • Add 1 cup of water and let it soak for at least 30 minutes, or up to a few hours. This helps soften the pearls and reduces cooking time.
2. Cook the Tapioca:
   • If you soaked the tapioca, drain off any excess water.
   • Add the milk, sugar, and salt to the saucepan.
   • Bring the mixture to a simmer over medium heat, stirring occasionally.
   • Continue to cook, stirring frequently, until the tapioca pearls become translucent and the mixture begins to thicken. This will take about 15-20 minutes.  
3. Temper the Eggs:
   • In a small bowl, lightly beat the eggs.
   • Slowly add a few tablespoons of the hot tapioca mixture to the eggs, whisking constantly. This process, called tempering, gradually raises the temperature of the eggs and prevents them from curdling when added to the hot pudding.  
   • Add the tempered egg mixture into the saucepan, while constantly stirring.
4. Finish Cooking:
   • Reduce the heat to low and continue to cook, stirring constantly, until the pudding thickens further and coats the back of a spoon. Do not boil. This should take about 5-10 minutes.
5. Add Vanilla:
   • Remove the saucepan from the heat and stir in the vanilla extract.
6. Cool and Serve:
   • Pour the tapioca pudding into individual serving dishes or a large bowl.
   • Let it cool to room temperature, then refrigerate for at least 2 hours, or until chilled.  
   • Optional: Sprinkle with ground cinnamon or nutmeg before serving.
   • Enjoy!