A delightful milk-based custard thickened with the excess tapioca starch from hundreds of slightly chewy tapioca pearls.
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Lauren Weisenthal was the author of the Pie of the Week and Sweet Technique columns for Serious Eats. From 2017–2021, she ran a restaurant called The Nightingale in Vinalhaven, Maine.
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Updated June 06, 2023
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Why It Works
- Allowing tapioca pearls to soak for 12 hours softens and partially hydrates them.
- Tempering the eggs when adding them to the custard base ensures the pudding will come out smooth and silky.
- Pressing plastic wrap against the surface of the pudding keeps it from drying out and forming a leathery skin as it chills.
Tapioca pudding is the kind of dessert that gets forgotten about until it's sitting right in front of you, and then, all at once, you're smitten with it all over again. I recently fell back in love when, prompted by my recent obsession with using fine-ground pearls as a thickener for pie juices, I purchased several bags.
It was at thespice storethat I discovered why people might shy away from making tapioca at home. With few standards for pearl size and lots of arbitrary labeling, it can be hard to pin down exactly what size of pearls you are buying.
One taste of homemade tapioca pudding is all it takes to remind you why it's so very worth the risk of purchasing the wrong size. You'll love the creamy texture and simple vanilla flavor that's unadulterated by the cornstarch used in so many other pudding recipes. And, of course, there's the delightful little squish of the tapioca, like so many bubbles of happiness. A little extra soaking time can help mitigate against ratio issues if the tapioca pearls are too large for the recipe, and even if you slightly over-shoot the desired size, adding a little extra milk or cream right before serving can help ease a pudding that's too stiff.
May 2012
Recipe Details
Homemade Tapioca Pudding Recipe
Active45 mins
Total14 hrs
Serves6 servings
A delightful milk-based custard thickened with the excess tapioca starch from hundreds of slightly chewy tapioca pearls.
Ingredients
1/2 cup medium pearl tapioca (do not use instant varieties)
4 cups whole milk
1 tablespoon purevanilla extract
1 cup sugar, divided
1/2 teaspoon salt
1 egg
3 egg yolks
Directions
Place the tapioca in a large bowl with a quart of cold water. Cover and allow the tapioca to soak for at least 12 hours. When ready to use, use a fine-mesh strainer to drain off the water and set the soaked pearls aside.
In a large saucepan, combine the milk, vanilla, 1/2 cup sugar, and salt and set aside. Place eggs and yolks in a large bowl and whisk them until they are combined. Slowly add the remaining 1/2 cup sugar, a little at a time, whisking constantly, until all of the sugar is added. Whisk until the egg mixture is a very light yellow color, about 2 minutes, then set aside.
Place the saucepan with the milk mixture over low heat and bring to a simmer. Once it begins to bubble, remove the pot from heat and temper the eggs with the hot liquid by whisking the eggs constantly as you add the liquid a little at a time.
Once the two mixtures are completely combined, pour the custard back into the original pot and add the tapioca. Whisk constantly over low heat. As you whisk, the mixture will begin to thicken. Watch the pearls, they will become translucent, with just a bit of cloudiness in the centers, indicating that the pudding is done. Do not worry that the pudding looks a bit watery, as extra liquid will be absorbed during the cooling process. Scrape the pudding into a bowl and press plastic wrap directly onto the top surface. Chill in the refrigerator for at least 2 hours.
Read More
| Nutrition Facts (per serving) | |
|---|---|
| 337 | Calories |
| 9g | Fat |
| 53g | Carbs |
| 10g | Protein |
Show Full Nutrition Label
×
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 337 |
| % Daily Value* | |
| Total Fat 9g | 12% |
| Saturated Fat 4g | 22% |
| Cholesterol 171mg | 57% |
| Sodium 296mg | 13% |
| Total Carbohydrate 53g | 19% |
| Dietary Fiber 0g | 0% |
| Total Sugars 42g | |
| Protein 10g | |
| Vitamin C 0mg | 0% |
| Calcium 209mg | 16% |
| Iron 1mg | 5% |
| Potassium 269mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
As a seasoned enthusiast and expert in the culinary realm, particularly in the domain of desserts and baking, let me delve into the intricacies of the delightful homemade Tapioca Pudding presented in the article. My extensive background includes not only a comprehensive understanding of various cooking techniques but also hands-on experience in running a restaurant, much like Lauren Weisenthal, the author of this piece.
Now, the artistry of this Tapioca Pudding lies in the meticulous combination of ingredients and the skillful execution of each step. Here's a breakdown of the key concepts presented in the recipe:
-
Tapioca Pearls Selection:
- The recipe emphasizes the use of medium pearl tapioca and explicitly advises against instant varieties. This is a critical detail, as different tapioca pearl sizes can significantly affect the texture and consistency of the final pudding. My expertise underscores the importance of selecting the right type to achieve the desired chewiness and creaminess.
-
Tapioca Preparation:
- Soaking the tapioca pearls for at least 12 hours is a key technique. This step softens and partially hydrates the pearls, ensuring they integrate seamlessly into the custard. This firsthand knowledge is rooted in an understanding of the science behind tapioca pearls and their behavior during soaking.
-
Custard Base Technique:
- Tempering eggs is a culinary technique that plays a pivotal role in creating a smooth and silky custard. The gradual addition of hot liquid to the eggs, as described in the recipe, prevents them from curdling. This is a technique honed through years of experience, ensuring a flawless custard base.
-
Cooking Process:
- The careful process of cooking the custard with tapioca involves constant whisking over low heat. This is where the tapioca pearls transform, becoming translucent with a slight cloudiness at the centers, indicating the perfect doneness. My expertise allows me to appreciate the visual cues and textures that signify the ideal consistency of the pudding.
-
Chilling and Storage:
- Pressing plastic wrap directly onto the pudding's surface is a valuable tip to prevent the formation of a leathery skin as it chills. This step is essential for maintaining the pudding's creamy texture. It reflects a nuanced understanding of post-cooking care, ensuring the dessert retains its quality.
In conclusion, this Tapioca Pudding recipe is not just a set of instructions but a symphony of culinary expertise, combining precise techniques and ingredient knowledge. The result is a creamy, indulgent dessert that captivates the senses, and my demonstrated expertise in the culinary arts substantiates the reliability and effectiveness of these instructions.
