Classic Tapioca Pudding Recipe

Classic Tapioca Pudding Recipe

This tapioca pudding recipe has been passed down through generations in my family. My grandmother and aunts used to prepare this comforting dessert when I was a child, though the recipe was never officially written down—until now. Enjoy this timeless treat, which combines a creamy texture with the subtle sweetness of vanilla and tapioca pearls.

Ingredients:

• 1 cup of cold water
• ½ cup of small tapioca pearls
• ½ cup of white sugar
• ½ cup of milk
• 1 teaspoon of vanilla extract
• 2 cups of milk
• 1/8 teaspoon of salt
• 2 large eggs, whisked

Instructions:

1. Soak the Tapioca: In a medium bowl, combine the cold water and tapioca pearls. Allow them to soak for at least 30 minutes.
2. Heat the Milk: In a medium saucepan, warm the milk on medium heat until it’s hot but not boiling.
3. Add Tapioca and Sugar: Drain the tapioca from the water and stir it into the heated milk. Add the sugar and salt, stirring frequently. Continue to cook over medium heat until the mixture thickens and the tapioca pearls become translucent.
4. Temper the Eggs: In a small bowl, whisk the eggs. Slowly incorporate a small amount of the warm tapioca mixture into the beaten eggs, stirring constantly to avoid curdling.
5. Combine and Cook: Add the egg mixture back into the saucepan with the tapioca and cook on medium heat, stirring frequently, until the pudding thickens further. Be careful not to let the mixture come to a boil.
6. Add Vanilla: Once thickened, remove the saucepan from heat and stir in the vanilla extract.
7. Cool and Serve: Transfer the tapioca pudding into a large serving bowl or individual dishes. Allow it to cool to room temperature, then refrigerate for at least 2 hours before serving.

Enjoy this delicious tapioca pudding, a nostalgic dessert perfect for any occasion!