Tapioca Pudding
Equipment
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Whisk
- 4 serving bowls
Ingredients
- 1/2 cup small pearl tapioca
- 3 cups whole milk
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Soak the tapioca in water for 15 minutes, then drain.
- Add the milk, drained tapioca, and salt to a medium saucepan.
- Cook over medium heat while stirring frequently until the tapioca is fully translucent, about 20 minutes.
- In a separate bowl, whisk together the eggs and sugar until well combined.
- Gradually add some of the hot tapioca mixture to the egg mixture, whisking constantly to temper the eggs.
- Pour the egg mixture back into the saucepan with the rest of the tapioca mixture.
- Cook over medium-low heat, stirring constantly, until the pudding thickens, about 5 to 10 minutes.
- Remove from heat and stir in the vanilla extract.
- Transfer to serving bowls and allow to rest for 15 minutes before serving.
Notes
For extra creamy pudding, consider using half milk and half cream. Stir the pudding frequently while cooking to prevent sticking and ensure even cooking. If you prefer a sweeter pudding, you can adjust the sugar to taste. The pudding can be served warm or chilled, and it pairs well with fresh fruit or a sprinkle of cinnamon on top.
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