Creamy Tapioca Pudding recipe:
Ingredients:
1/2 cup small pearl tapioca
2 1/2 cups milk (whole milk preferred)
1/4 tsp salt
2 eggs
1/2 cup sugar
1/2 tsp vanilla extract
Optional: cinnamon or nutmeg for garnish
Instructions:
1. Soak the tapioca:
Soak the tapioca pearls in water for about 30 minutes, then drain.
2. Cook the tapioca:
In a saucepan, add soaked tapioca, milk, and salt. Cook over medium heat, stirring frequently, until it starts to simmer (don’t boil). Cook for about 10–15 minutes until the tapioca pearls start to become translucent.
3. Prepare egg mixture:
In a separate bowl, beat the eggs with sugar.
4. Temper the eggs:
Slowly add a few spoons of the hot tapioca mixture into the eggs while whisking to prevent curdling. Then pour the egg mixture back into the saucepan.
5. Final cook:
Continue cooking for 3–5 more minutes, stirring constantly, until thickened.
6. Add vanilla:
Remove from heat and stir in vanilla.
7. Cool and serve:
Serve warm or chilled. Sprinkle with cinnamon or nutmeg if desired.
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n or a variation (e.g., coconut milk or eggless)?