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Tapioca Pudding

Course: Custards, Puddings & Mousse

Ingredients

  • 3 1/2 Cup Whole Milk
  • 1/2 Cup Heavy Cream
  • 1/2 Cup Small Pearl Tapioca
  • 1/2 Cup Sugar
  • 1/4 Teaspoon Kosher Salt
  • 2 Large Eggs
  • 1 Teaspoon Vanilla
  • 1 Cup Semi-Sweet Chocolate Chips Optional, For Chocolate Pudding

Instructions

  • In a 2-quart saucepan, combine milk, cream and tapioca pearls. Soak the tapioca for 30 minutes to an hour.
  • In a medium bowl, whisk eggs until well beaten and set aside.
  • Add sugar and salt to the tapioca mixture. Bring tapioca to a simmer over medium heat, stirring frequently. Reduce heat to medium low and continue stirring.
  • When the tapioca pearls being to soften and turn translucent and the mixture starts to thicken slightly, slowly add spoonfuls to the beaten eggs, whisking well with each addition to temper the eggs.
  • Add the egg mixture back to the tapioca, string constantly to combine. If making chocolate tapioca, add chocolate chips. Cook an additional 2 to 3 minutes.
  • Remove from heat and cool slightly. Add vanilla and stir well to combine.
  • Transfer to a serving or storage container. Cover the top of the pudding with plastic wrap to prevent a skin from forming on the surface.
  • Serve warm or refrigerate and serve chilled.