Tapioca pudding is perhaps the most contentious of all pudding varieties. Some individuals adore it, while others can’t tolerate the sight of it. Maybe it’s because I grew up with the handmade version, but I completely agree with the “love it” crowd. It’s a creamy classic dessert.
Tapioca pudding is perhaps the most contentious of all pudding varieties. Some individuals adore it, while others can’t tolerate the sight of it. Maybe it’s because I grew up with the handmade version, but I completely agree with the “love it” crowd. It’s a traditional dish that’s creamy, sweet, and filling. The first bite often brings back fond childhood memories.
While it’s not as common these days, I truly feel that homemade is the only way to go. The creamy goodness of homemade pudding simply does not compare to store-bought pudding. Fortunately, it’s fairly simple to create!
Begin by cleaning the pearls and then soaking them in water for 30-60 minutes. This softens them and allows them to cook faster and more evenly. After soaking, bring the milk and sugar to a simmer in a large skillet or dutch oven. Cook until the opaque hue of the pearls becomes translucent.
INGREDIENTS
12 cup tapioca pearls
4 cups full or 2% milk 34 cup white sugar
3 eggs
34 cup white sugar, plus 1 teaspoon vanilla
PREPARATION
Rinse the tapioca pearls, then place them in a small basin and cover with water. Allow 45-60 minutes to soak.
In a large saucepan, combine the milk and the first 34 cup of sugar. Bring the mixture to a boil over medium heat. When little bubbles appear, add the tapioca pearls and decrease the heat to a slow simmer. Cook for another 15-20 minutes, stirring often, or until the pearls become transparent.
While the pearls are cooking, whisk together the eggs and the remaining 34 cup sugar in a medium mixing basin.
Pour about a 13 cup at a time of the heated liquid into the eggs, swirling frequently. Continue beating until half of the heated sauce has been incorporated into the eggs.
Pour the contents of the egg bowl back into the saucepan, stirring constantly.
Cook for another 3-5 minutes, or until the pudding thickens (it will continue to thicken as it cools).
Remove from the heat and mix in the vanilla extract. Transfer to serving bowls and chill until ready to serve.
