Creamy Homemade Tapioca Pudding: A Classic Comfort Dessert
There’s something uniquely comforting about a bowl of homemade tapioca pudding. This old-fashioned dessert is a true delight, featuring a creamy, velvety texture and a subtly sweet flavor that’s both simple and satisfying. Unlike store-bought versions, making it from scratch allows you to control the ingredients for a truly fresh and wholesome treat. Follow this easy recipe to create a dessert that feels like a warm hug.
Ingredients You’ll Need
- 1/2 cup small pearl tapioca
- 3 cups whole milk
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
Easy Step-by-Step Instructions
- Soak the Tapioca: Begin by combining the dry tapioca pearls, milk, and salt in a medium saucepan. Let the mixture stand for 30 minutes without heating. This step helps the tapioca pearls begin to soften.
- Cook the Mixture: After soaking, turn the stove to medium heat and bring the mixture to a simmer, stirring frequently to prevent the milk from scorching at the bottom of the pan.
- Simmer Gently: Once it reaches a simmer, reduce the heat to low. Continue to cook uncovered for about 15-20 minutes, stirring often, until the tapioca pearls have become translucent and the pudding has started to thicken. Remove the saucepan from the heat.
- Temper the Eggs: In a separate medium bowl, whisk the eggs thoroughly. To prevent them from scrambling, you need to temper them. Slowly add a few spoonfuls of the hot tapioca mixture into the eggs while whisking constantly. Continue adding the hot mixture gradually until the egg mixture is warm.
- Combine and Thicken: Pour the tempered egg mixture back into the saucepan with the remaining tapioca. Return the pan to low heat and cook for another 3-5 minutes, stirring constantly, until the pudding becomes thick and creamy. Do not let it boil.
- Finish and Cool: Remove the pudding from the heat and stir in the vanilla extract. Allow the pudding to cool for about 20 minutes before serving. It will continue to thicken as it cools.
- Serve: Enjoy the pudding warm, or for a firmer set, cover it with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming) and refrigerate for at least 2 hours before serving chilled.
FAQs About Homemade Tapioca Pudding
What is the best type of tapioca to use for pudding?
Small pearl tapioca is the classic and most common choice for creating the perfect texture in traditional tapioca pudding.
Why do I need to temper the eggs?
Tempering slowly raises the temperature of the eggs by adding small amounts of the hot liquid. If you add the eggs directly to the hot pudding, they will scramble, creating chunks in your smooth dessert.
Can I make this pudding dairy-free?
Yes, you can substitute the whole milk with an equal amount of a creamy, unsweetened non-dairy alternative like coconut milk, almond milk, or oat milk.
How long does homemade tapioca pudding last?
Store it in an airtight container in the refrigerator. It is best enjoyed within 3-4 days.
My pudding is too thin. How can I thicken it?
The pudding will thicken significantly as it cools. If it’s still too thin after completely cooling, you can mix one teaspoon of cornstarch with a tablespoon of cold milk and whisk it into the pudding, then heat it gently for a few minutes until it thickens.