Old-Fashioned Tapioca Pudding
A creamy, classic homemade dessert made with small tapioca pearls, milk, cream, and eggs. Naturally gluten-free and perfect served warm or chilled.
By Simon Leber
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Servings: 4
Tags: Dessert, Sweet Dish, Vegetarian, Easy, Gluten-Free
Ingredients
- 0.5 cup small pearl tapioca
- 3.5 cup milk
- 0.5 cup heavy cream
- 0.25 tsp kosher salt
- 0.5 cup granulated sugar
- 2 piece large eggs
- 1 tsp vanilla extract
Instructions
- 1. Add milk, cream, sugar and salt to a saucepan over medium heat.
- 2. Bring to a simmer, then stir in tapioca and reduce heat to low.
- 3. Cook, stirring often, until mixture has slightly thickened and the tapioca pearls have plumped and softened, about 45 minutes.
- 4. Add the eggs to a bowl and whisk to combine.
- 5. Temper the eggs by adding a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each.
- 6. Add the tempered egg mixture back into the saucepan with the rest of the tapioca and stir well to combine.
- 7. Cook for 2-5 more minutes, just until thickened (it will continue to thicken as it cools).
- 8. Remove from heat and stir in vanilla extract.
- 9. Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming.
- 10. Allow to cool before serving. Serve warm or chilled.