Ingredients for Old Fashioned Tapioca Pudding
- Pearl Tapioca
- 4 cups whole milk
- Heavy Cream
- 1 vanilla bean (split and scraped)
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- Egg Yolks
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How to Make Old Fashioned Tapioca Pudding
- Soak 1/2 cup tapioca pearls in 4 cups of water overnight in the refrigerator.
- Drain the tapioca pearls thoroughly.
- In a heavy-bottomed saucepan, combine 4 cups whole milk, 1 cup heavy cream, 1 vanilla bean (split and scraped), and the drained tapioca pearls. Heat over medium-low heat, stirring frequently, until the mixture comes to a gentle simmer. This will take approximately 1 hour, ensuring consistent stirring to prevent sticking.
- Stir in 3/4 cup granulated sugar and 1/4 teaspoon salt.
- Continue to simmer gently for another 15-20 minutes, stirring constantly to prevent scorching. The tapioca should be translucent and creamy.
- In a separate bowl, whisk 4 large egg yolks. Temper the yolks by slowly whisking in 1/2 cup of the hot tapioca mixture. This prevents the eggs from scrambling.
- Gradually pour the tempered egg yolk mixture into the saucepan with the remaining tapioca mixture, whisking constantly.
- Cook for another 2-3 minutes, or until the pudding slightly thickens. Do not boil.
- Remove from heat and discard the vanilla bean. Pour the pudding into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pudding to fully set.
- Serve chilled, topped with freshly whipped cream.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
102g
Fat
116g
Carbs
16g
