Creamy Old-Fashioned Tapioca Pudding
Creamy, cozy tapioca pudding made with real small pearl tapioca. Perfectly old-school and so easy.
Equipment
- double boiler or use a heat-safe bowl over a saucepan
- mixing bowls
- whisk to temper and mix yolks
- rubber spatula for stirring pudding
- plastic wrap to cover pudding during chilling
Ingredients
- 2 1/2 cups whole milk
- 1/2 cup small pearl tapioca, soaked overnight
- 1/4 tsp salt
- 1/2 cup sugar
- 2 egg yolks
- 1 tsp vanilla extract
- whipped cream (optional)
- cinnamon sugar (optional)
Instructions
- Heat milk in a double boiler to about 70°F.
- Stir in soaked tapioca and salt; heat until edges bubble (12–15 min).
- Lower heat, cover, and cook gently until pearls swell (45–60 min).
- Whisk sugar and egg yolks in a bowl.
- Temper eggs with a few tablespoons of hot milk, whisking constantly.
- Add egg mixture to the pot. Cook until thick (about 15 min).
- Remove from heat, stir in vanilla, and let cool.
- Chill for 30 minutes or longer. Top and serve.
Notes
Use real small pearl tapioca—don’t substitute with instant.
Chill covered with plastic wrap pressed to surface to avoid skin.
Stir in a splash of milk before serving if too thick.
Tastes great warm or cold. Keeps for up to 4 days.
Nutrition
Calories: 144kcalCarbohydrates: 25gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 58mgSodium: 104mgPotassium: 130mgFiber: 0.1gSugar: 17gVitamin A: 300IUCalcium: 110mgIron: 0.3mg