My Nana and aunties used to make this when I was young, but it turns out the recipe was never written
Classic Creamy Tapioca Pudding
A timeless dessert featuring delicate tapioca pearls nestled in a rich, velvety custard. This version combines Half & Half, milk, and gently tempered eggs to create a silky-smooth texture with classic comfort in every spoonful.
🥄 Ingredients
| Ingredient | Quantity |
|---|---|
| Cold Water | 1 cup |
| Small Tapioca Pearls | ½ cup |
| White Sugar | ½ cup |
| Half & Half | 1 cup |
| Milk | 2 cups |
| Salt | ⅛ teaspoon |
| Beaten Eggs | 2 |
| Vanilla Extract | 1 teaspoon |
👩🍳 Directions
Step 1: Soak the Tapioca
Place the small tapioca pearls in a medium bowl with 1 cup of cold water. Allow them to soak for at least 30 minutes to soften.
Step 2: Warm the Dairy
In a medium saucepan, combine the milk and Half & Half. Warm the mixture over medium heat until it’s hot and steaming, but not boiling.
Step 3: Add Tapioca, Sugar & Salt
Drain the soaked tapioca pearls and stir them into the warm milk mixture. Add the sugar and salt. Cook over medium heat, stirring regularly, until the pudding begins to thicken and the tapioca pearls turn translucent.
Step 4: Temper the Eggs
In a separate bowl, lightly beat the eggs. Slowly whisk in about ½ cup of the hot tapioca mixture, a little at a time, to gradually warm the eggs without scrambling them.
Step 5: Combine and Thicken
Return the tempered egg mixture to the saucepan with the rest of the pudding. Stir constantly and cook over medium heat until the pudding thickens to your desired consistency. Avoid bringing it to a full boil.
Step 6: Add Flavor and Chill
Remove the saucepan from heat and stir in the vanilla extract. Spoon the pudding into individual serving cups or a large bowl. Let it cool to room temperature, then cover and chill in the refrigerator for at least 2 hours before serving.
🧁 Serving Tip:
Enjoy chilled on its own or with a dollop of whipped cream and a sprinkle of nutmeg or cinnamon for a cozy finish.
