Tapioca Pudding
Ingredients
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- 1/2 cup small pearl tapioca
- 2 cups water
- 3 cups whole milk
- 1/4 tsp kosher salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- ground nutmeg – freshly grated (for serving)
Instructions
1. Put the small pearl tapioca in a medium bowl and cover with the water; soak 30 minutes, then drain well in a fine-mesh sieve.
2. In a separate bowl, whisk the large eggs and granulated sugar until pale and slightly thickened, about 1 minute.
3. In a heavy-bottomed saucepan, combine the whole milk, kosher salt, and the soaked tapioca pearls. Cook over medium-low heat, stirring frequently and scraping the bottom, until the pearls are mostly translucent and the milk is steaming with gentle bubbles at the edge, 12–18 minutes.
4. Slowly whisk about 1 cup of the hot milk-tapioca into the egg mixture to temper. Pour the tempered mixture back into the saucepan.
5. Cook over medium-low heat, stirring constantly, until the pudding thickens and just begins to bubble, 2–5 minutes; it should coat the back of a spoon and the pearls should be fully translucent (170–175°F). Do not boil hard.
6. Remove from heat and stir in the vanilla extract. Transfer to a bowl; press plastic wrap directly on the surface if chilling. Let stand 10 minutes before serving warm, or cool to room temperature then chill 2–3 hours until cold and set.
7. Spoon into dishes and finish with a light dusting of ground nutmeg if desired. Serve warm or cold.
Tapioca pudding is a creamy, comforting custard studded with tiny, tender pearls that give it a distinct, gently chewy texture. The flavor is rich with milk and vanilla, just sweet enough to feel indulgent without being heavy. It can be served warm and silky right off the stove or chilled until softly set, making it a versatile dessert for any season.
Drawn from cassava starch formed into pearls, tapioca traveled from South America through global trade and became a pantry staple in Europe and North America. In the 19th and early 20th centuries, it gained popularity in home kitchens and school cafeterias alike, sometimes appearing alongside its cousin, sago, in British puddings. Over time, the classic stovetop version with milk, eggs, sugar, and vanilla became an enduring diner and family favorite, cherished for both nostalgia and simple, satisfying texture.