Creamy Tapioca Pudding

Creamy Tapioca Pudding

Ingredients:

1/2 cup small pearl tapioca (not instant)

3 cups whole milk

1/4 teaspoon salt

2 large eggs

1/2 cup granulated sugar

1 teaspoon vanilla extract

Instructions:

Soak the Tapioca:

In a medium bowl, cover the tapioca pearls with water and let them soak for at least 30 minutes or up to 1 hour. Drain the water before cooking.

Cook the Tapioca:

In a medium saucepan, combine the soaked tapioca, milk, and salt. Cook over medium heat, stirring frequently until the mixture begins to simmer. Reduce the heat to low and cook, stirring occasionally, until the tapioca pearls become translucent and the mixture thickens (about 15-20 minutes).

Prepare the Egg Mixture:

In a small bowl, whisk together the eggs and sugar until well combined.

Gradually add a small amount of the hot tapioca mixture to the egg mixture, whisking constantly. This process, known as tempering, prevents the eggs from curdling.

Combine and Cook:

Pour the tempered egg mixture back into the saucepan with the remaining tapioca.

Cook over low heat, stirring constantly, for an additional 5 minutes, or until the pudding thickens further.

Add Vanilla:

Remove the saucepan from the heat and stir in the vanilla extract.

Chill and Serve:

Let the pudding cool slightly before transferring it to serving dishes. You can enjoy the pudding warm or refrigerate it for a few hours to serve it cold.

This creamy tapioca pudding is a comforting dessert that’s perfect for any occasion. You can also top it with whipped cream or fresh fruit for extra flavor. Enjoy!

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