Tapioca Pudding

is a classic, creamy dessert that’s wonderfully light and satisfying. It’s a delightful treat that perfectly balances sweetness and texture, making it an excellent choice for any time of the year.

Whether you’re looking for a nostalgic dessert that reminds you of childhood or something new to try, tapioca pudding is an excellent choice. This pudding is not overly sweet, allowing the natural flavors to shine through. If you’re looking for a comforting, airy dessert that’s simple yet delicious, you’ve come to the right place. The addition of vanilla and a hint of salt elevates this humble pudding to a whole new level. Not a fan of vanilla? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed:

• Medium saucepan
• Mixing bowl
• Whisk
• Wooden spoon or silicone spatula
• Measuring cups and spoons

Ingredients:

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/4 teaspoon salt
• 2 large eggs, separated
• 1/2 cup sugar, divided
• 1 teaspoon vanilla extract

Directions:

1. Prepare the Tapioca:
   • In a medium saucepan, combine the tapioca, milk, and salt. Let it sit for 30 minutes to allow the tapioca to soften.
   • After 30 minutes, place the saucepan over medium heat and cook, stirring frequently, until the mixture comes to a simmer.
2. Cook the Pudding:
   • Reduce the heat to low and continue to cook, stirring often, until the tapioca is fully translucent and the pudding thickens, about 10-15 minutes.
   • Meanwhile, in a mixing bowl, whisk the egg yolks with 1/4 cup of sugar until well combined and light in color.
3. Temper the Eggs:
   • Gradually whisk about 1 cup of the hot tapioca mixture into the egg yolks to temper them, then pour the egg mixture back into the saucepan with the remaining tapioca.
   • Cook over low heat, stirring constantly, until the pudding thickens further, about 3-5 minutes. Do not let it boil.
4. Whip the Egg Whites:
   • In a clean mixing bowl, beat the egg whites until they form soft peaks. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
   • Gently fold the beaten egg whites into the hot pudding until well combined.
5. Add Vanilla and Chill:
   • Remove the saucepan from the heat and stir in the vanilla extract.
   • Transfer the pudding to a serving bowl or individual cups. Let it cool to room temperature, then refrigerate for at least 2 hours before serving.

Enjoy your delicious, homemade tapioca pudding, a perfect balance of creamy texture and subtle sweetness that will bring comfort and joy to anyone who tastes it!