Introduction:
Tapioca pudding is a classic dessert, known for its smooth, custard-like texture and the delightful chew of tapioca pearls. It’s simple to make and offers a comforting, subtly sweet flavor that’s great served warm or chilled.
Ingredients:
- ½ cup small tapioca pearls
- 2½ cups whole milk (or a non-dairy alternative)
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
- Soak the Tapioca:
Place the tapioca pearls in a bowl and cover with water. Let them soak for about 30 minutes, then drain. - Cook the Tapioca:
In a medium saucepan, combine the drained tapioca, milk, sugar, and a pinch of salt. Bring the mixture to a simmer over medium heat, stirring frequently to prevent sticking. Cook for about 10-15 minutes until the tapioca becomes soft and translucent. - Temper the Eggs:
In a small bowl, whisk the eggs. Slowly pour about ½ cup of the hot tapioca mixture into the eggs, whisking constantly to temper them (this prevents the eggs from scrambling when added to the hot pudding). - Combine the Mixture:
Pour the egg mixture back into the saucepan with the tapioca. Continue to cook for another 5 minutes, stirring frequently, until the pudding thickens. - Add Vanilla:
Remove the pudding from the heat and stir in the vanilla extract. - Chill and Serve:
Let the pudding cool slightly, then refrigerate for a few hours until set, or enjoy warm. Serve in small bowls or glasses.
This creamy tapioca pudding is sure to satisfy your dessert cravings with its comforting texture and mild sweetness!