Indulge in the comforting embrace of a timeless classic with “Homemade Tapioca Pudding”. This delectable dessert captures the essence of nostalgia, offering a rich and creamy delight that warms both the heart and soul. Each spoonful is a journey back to cherished moments, evoking memories of cozy evenings and family gatherings.
Crafted with care, this pudding boasts a velvety texture that gently caresses the palate, while the subtle sweetness of tapioca pearls creates a delightful contrast against the creamy base. Every bite is a symphony of flavors, with hints of vanilla dancing gracefully on the taste buds, leaving a lingering sensation of pure satisfaction.
What sets this homemade rendition apart is not just its exquisite taste, but also the love and attention poured into its creation. From simmering the tapioca pearls to perfection to infusing the milk with aromatic vanilla essence, every step is executed with precision and passion. The result is a dessert that not only tantalizes the senses but also nourishes the spirit.
Whether enjoyed as a comforting treat after a long day or served as the crowning glory of a celebratory feast, “Homemade Tapioca Pudding” is sure to leave a lasting impression. So gather your loved ones, spoon in hand, and savor the simple joys of life with this timeless delight.
INGREDIENTS
- ½ cup small pearl tapioca
- 4 cups milk, whole or 2%
- ¾ cup white sugar
- 3 eggs
- ¾ cup white sugar, additional
- 1 teaspoon vanilla
How To Make Homemade Tapioca Pudding
- Rinse tapioca pearls and then pour into a small bowl and cover with water. Let soak 45-60 minutes.
- Add milk and first ¾ cup of sugar to a large saucepan. Bring mixture to a simmer over medium heat. Once small bubbles form, add the tapioca pearls and reduce heat to a gentle simmer. Stir frequently and cook for 15-20 more minutes or until pearls become translucent.
- As pearls cook, beat together the eggs and remaining ¾ cup sugar in a medium size bowl.
- Slowly pour a stream of the hot mixture into the eggs about a ⅓ cup at a time, stirring constantly. Continue until half the hot mixture has been beaten into the eggs.
- Slowly pour the contents of the egg bowl back into the saucepan, continuously stirring.
- Cook for an additional 3-5 minutes or until the pudding starts to thicken (it will continue to thicken as it cools as well).
- Remove from heat and stir in vanilla. Transfer to serving dishes and chill until serving.