Description
This creamy tapioca pudding is a nostalgic dessert made with pearl tapioca, milk, and eggs, offering a soft chewy texture and comforting vanilla flavor. Perfect warm or chilled, it’s simple, cozy, and utterly satisfying.
Ingredients
Scale
- 1/2 cup small pearl tapioca
- 3 cups whole milk
- 1/3 cup granulated sugar
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a medium saucepan, combine milk, tapioca, and salt. Let sit for 30 minutes to soak.
- Place the saucepan over medium heat and stir frequently until it just starts to simmer.
- In a separate bowl, beat egg yolks and sugar until smooth. Slowly whisk in a bit of the hot milk to temper the eggs.
- Return the tempered egg mixture to the saucepan and cook over low heat, stirring constantly until thickened and the pearls are translucent, about 15 minutes.
- Remove from heat and stir in vanilla extract.
- In a clean bowl, beat egg whites until soft peaks form, then gently fold into the warm pudding.
- Serve warm or chilled. Garnish with whipped cream or cinnamon if desired.
Notes
- Soaking tapioca before cooking ensures soft, tender pearls.
- Tempering the eggs prevents curdling and keeps the pudding smooth.
- Stirring constantly while cooking prevents sticking or scorching.
- Chill overnight for a thicker consistency and deeper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 21g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg
Keywords: tapioca pudding, creamy dessert, gluten-free pudding, classic tapioca, comfort food