Tapioca Pudding Recipe

Tapioca Pudding Recipe

Ingredients:

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup of sugar
• 1 teaspoon vanilla extract

Instructions:

1. Soak the Tapioca Pearls: In a large bowl, soak the tapioca pearls in 2 cups of room temperature water overnight. Drain using a fine mesh strainer or cheesecloth.
2. Mix Ingredients: In a saucepan over medium heat, combine the drained tapioca, milk, and salt. Cook until the tapioca pearls are translucent and the mixture thickens, stirring constantly to prevent sticking, about 15 minutes.
3. Temper the Eggs: In a separate bowl, beat the eggs and sugar together. Gradually whisk in about a cup of the hot tapioca mixture into the eggs to temper them. This prevents the eggs from scrambling when added to the hot mixture.
4. Combine and Cook: Pour the egg mixture back into the saucepan with the rest of the tapioca. Stir well and continue to cook on low heat for another 5-10 minutes, until the pudding thickens further and coats the back of a spoon.
5. Add Vanilla: Remove from heat and stir in the vanilla extract.
6. Cool and Serve: Let the pudding cool for a few minutes and then pour into serving dishes. It can be served warm or chilled. Refrigerate any leftovers.

Feel free to garnish with a sprinkle of cinnamon, a dollop of whipped cream, or fresh fruit before serving. This recipe yields about 4 servings.

If this isn’t the recipe you were looking for or if you have a specific ingredient or dietary preference, let me know so I can adjust the recipe accordingly!