Tapioca Pudding

This Tapioca Pudding offers a creamy texture and a subtly sweet flavor, making it a versatile dessert. By soaking the tapioca pearls in milk, they absorb moisture and develop a pleasing softness. The addition of vanilla enhances the pudding’s aroma, while a technique of tempering eggs helps to create a smooth, rich custard. This pudding is enjoyable either warm or chilled, providing a simple yet delicious end to any meal.

Ingredients

• 1/2 cup tapioca pearls
• 4 cups milk
• 1/2 cup sugar
• 1 tsp vanilla extract
• 2 whole eggs, separated
• 1/4 tsp salt

Instructions

1. Soak tapioca pearls in 2 cups of milk for 1 hour, ensuring they are fully submerged to absorb enough liquid.
2. Combine the remaining milk with sugar and salt in a saucepan. Heat over medium until it is just about to boil, stirring occasionally to dissolve the sugar.
3. In a separate bowl, whisk the egg yolks. Gradually whisk in a few tablespoons of the hot milk mixture to temper the yolks and prevent them from curdling.
4. Slowly pour the tempered yolks back into the saucepan, stirring constantly. Continue to cook over low heat until the mixture thickens enough to coat the back of a spoon.
5. Remove the saucepan from heat and stir in the vanilla extract.
6. In a clean bowl, whisk the egg whites until stiff peaks form. Using a spatula, gently fold the beaten whites into the pudding, taking care not to deflate the mixture.
7. Transfer the pudding to a serving dish and refrigerate until chilled, about 2 hours.

Keywords: Comfort Food, Sweet, Custard, Dessert, American

Spice Rack: Vanilla Extract, Salt

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