Old-Fashioned Tapioca Pudding Recipe
Ingredients:
- 1/2 cup small pearl tapioca (not instant)
- 2 1/2 cups whole milk
- 1/4 teaspoon salt
- 2 large eggs, separated
- 1/2 cup granulated sugar (divided)
- 1/2 teaspoon vanilla extract
Instructions:
- Soak Tapioca (if needed):
- If using small pearl tapioca that requires soaking: soak in water for 30 minutes, then drain.
- If your tapioca says “no soaking needed,” you can skip this step.
- Cook Tapioca:
- In a medium saucepan, combine the tapioca, milk, and salt.
- Cook over medium heat, stirring frequently, until it starts to boil gently (about 10–15 minutes). Stir often to prevent sticking.
- Prepare Egg Mixture:
- In a small bowl, whisk the egg yolks with 1/4 cup sugar until well combined.
- Slowly add a ladle of the hot tapioca mixture to the egg yolks to temper them, whisking quickly.
- Combine & Cook Again:
- Slowly pour the egg mixture back into the pan with the tapioca.
- Reduce heat to low and cook for another 3–5 minutes, stirring constantly, until the mixture thickens.
- Beat Egg Whites:
- In a clean bowl, beat the egg whites until soft peaks form.
- Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
- Fold into Pudding:
- Remove the pudding from heat and gently fold in the beaten egg whites until fully incorporated.
- Add Vanilla:
- Stir in the vanilla extract.
- Chill or Serve Warm:
- Let cool for a warm, comforting pudding — or refrigerate for a few hours to enjoy it cold. Either way, it’s creamy and delicious!
Tips:
- You can add a sprinkle of cinnamon or nutmeg on top for extra flavor.
- For dairy-free: use coconut or almond milk and skip the egg whites.
- It thickens more as it cools.
Lovers of This Dessert:
Tapioca pudding is adored by fans of creamy, nostalgic comfort foods. It brings back childhood memories for many and is perfect for those who enjoy gentle, not-too-sweet desserts with a unique texture.