There’s a timeless charm to tapioca pudding. As an emblem of comfort and nostalgia, this creamy dessert has been a staple in family meals across generations. Amidst the grandeur of modern desserts, tapioca pudding remains an endearing symbol of the joys found in life’s simple pleasures.
For many, tapioca pudding is more than just a dessert—it’s a thread woven with memories. I, too, am anchored by the cherished moments it evokes. I recall the welcoming ambiance of my grandmother’s kitchen, where the air was perfumed with the comforting aromas of vanilla and cinnamon. There she’d be, diligently crafting her signature tapioca pudding from scratch, each stir echoing years of tradition. Those moments of shared warmth and delight are vividly resurrected with every spoonful of tapioca pudding I savor.
Now, I offer you this treasured recipe, hoping that it may become part of your own tapestry of cherished memories.
Homemade Tapioca Pudding Recipe
Ingredients:
1/2 cup small pearl tapioca
2 cups whole milk
1/4 teaspoon salt
1/3 cup granulated sugar
2 large eggs, beaten
1 teaspoon pure vanilla extract
Ground cinnamon or nutmeg for garnish (optional)
Preparation:
Start by rinsing the tapioca pearls under cold water and draining them. Soak these pearls in a medium saucepan with 1 cup of milk for about 30 minutes.
Introduce the remaining milk, salt, and sugar to the saucepan, mixing well.
Gradually heat the mixture to a gentle simmer over medium heat, ensuring frequent stirring to avoid sticking. Once simmering, dial down the heat and continue stirring for another 10-15 minutes. The mixture should thicken and the tapioca pearls become translucent.
Off the heat, carefully blend a portion of the tapioca mix into the beaten eggs to temper them. Reintroduce this tempered egg mix back into the main saucepan.
Over medium-low heat, stir the combined mixture for another 2-3 minutes, allowing it to thicken. Finish by blending in the vanilla extract.
Distribute the pudding either into individual dishes or a single large bowl. Let it sit briefly, then seal with plastic wrap and refrigerate till it’s cool and set.
