Homemade Tapioca Pudding

Ingredients

• ½ cup small pearl tapioca
• 2½ cups whole milk
• ½ cup heavy cream
• ⅓–½ cup sugar (adjust to taste)
• ¼ tsp salt
• 2 large eggs
• 1½ tsp vanilla extract
• Optional: 1 tbsp butter (for richness)

Step 1: Soak the Tapioca (Critical)

• Place tapioca pearls in 1 cup water
• Soak for 30–60 minutes

Why this matters:
Even cooking + avoids hard centers

Step 2: Cook the Base

1. Drain tapioca
2. In a saucepan combine:
   • Milk
   • Cream
   • Sugar
   • Salt
   • Tapioca
3. Cook over medium-low heat
4. Stir constantly until pearls turn translucent (15–20 min)

Don’t boil aggressively—this causes clumping or curdling.

Step 3: Temper the Eggs

1. Beat eggs in a bowl
2. Slowly add a ladle of hot mixture into eggs (while whisking)
3. Repeat once more

This prevents scrambled eggs

Step 4: Finish Cooking

• Pour egg mixture back into pot
• Cook on low heat, stirring constantly
• Mixture thickens in 5–10 minutes

It should coat the back of a spoon (classic custard test)

Step 5: Finish

• Remove from heat
• Stir in:
  • Vanilla
  • Butter (optional but recommended)

Step 6: Chill or Serve

• Serve warm OR
• Chill 2–3 hours for classic pudding texture