Ingredients:
- 1/2 cup small pearl tapioca
- 3 cups whole milk
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
- Soak the Tapioca:
- In a medium bowl, soak the tapioca pearls in water for about 30 minutes. Drain the water after soaking.
- Cook the Tapioca:
- In a medium saucepan, combine the soaked tapioca, milk, and a pinch of salt.
- Cook over medium heat, stirring frequently, until the mixture begins to simmer. Reduce the heat to low and continue to cook for about 10-15 minutes, stirring occasionally, until the tapioca pearls become translucent and the mixture thickens.
- Prepare the Egg Mixture:
- In a small bowl, whisk together the eggs and sugar until well combined.
- Temper the Eggs:
- Slowly add about 1/2 cup of the hot tapioca mixture to the egg mixture, whisking constantly to prevent the eggs from curdling.
- Pour the tempered egg mixture back into the saucepan with the remaining tapioca.
- Cook the Pudding:
- Continue cooking the pudding over low heat, stirring constantly, for another 5-10 minutes, until the pudding thickens to your desired consistency.
- Add the Vanilla:
- Remove the saucepan from the heat and stir in the vanilla extract.
- Chill and Serve:
- Pour the pudding into individual serving dishes or a large bowl.
- Let the pudding cool slightly, then cover with plastic wrap and refrigerate until chilled, about 2 hours.
- Serve the tapioca pudding chilled or at room temperature.
This tapioca pudding is rich, creamy, and lightly sweetened, with a delightful texture from the tapioca pearls. You can enjoy it plain or with a dollop of whipped cream or fresh fruit on top.