Classic Tapioca Pudding
Sure it’s old fashioned, but that doesn’t mean tapioca pudding is so old hat that it should be forgotten. It’s smooth, creamy and brimming with vanilla flavour. Additionally, it’s somewhat healthy and very economical. No wonder it was a dessert popular through even the hardest times.
What Does Tapioca Pudding Taste Like?
Tapioca pudding tastes very much like vanilla pudding only its texture is quite different. While still delicately creamy and smooth, it’s tapioca’s distinctly pearly texture that turns some people off. Tapioca pudding has a reputation for resembling fish eggs, but they are nothing like such. These jelly like pearls are so soft they melt in your mouth. The pudding they swim in tastes like vanilla and though it may be an acquired taste, the combination of the jelly pearls and smooth pudding makes for a pleasurable eating experience.
Can I Use Instant Tapioca?
Yes you can. Simply use the same amount only soak them for 5 minutes instead of overnight. The only difference between instant and old fashioned tapioca pearls is the former has been cooked then dried ahead of time.
If you give this classic tapioca pudding recipe a try, let me know how it turned out for you!
Look for these other delicious pudding recipes!
- Chocolate Pudding-Old School Recipe
- Butterscotch Pudding-Old Fashioned Style
- Classic Vanilla Pudding
- Creamiest Rice Pudding
Classic Tapioca Pudding
Ingredients
- 2 cups whole milk
- 4 tablespoons sugar, divided
- ¼ teaspoon salt
- 4 tablespoons small tapioca pearls (not quick cooking)
- 1 egg
- 1¼ teaspoons vanilla
Instructions
- The night before making your tapioca, soak the small tapioca pearls in 1 cup cold water. You can also do this 6-8 hours before. Drain well and set aside.
- In a medium saucepan combine milk, 2 tablespoons of the sugar, salt and tapioca. Bring to a boil over medium heat stirring constantly. Once the mixture boils, lower the heat and cook for 3-5 minutes or until the pudding thickens and the tapioca pearls are soft and clear.
- Separate the egg and reserve white in a small mixing bowl. Add some of the hot tapioca mixture into the yolk and whisk well. Repeat a couple of more times until the egg yolk is tempered, then return back into the hot pudding. Whisk vigorously until smooth and return to heat.
- Cook pudding for another minute and remove from heat. Add vanilla and stir well. Beat the reserved egg white until soft peaks form. Slowly add in remaining 2 tablespoons of sugar. Beat until stiff peaks form.
- While pudding is hot, fold in the whipped egg white. This will lighten the mixture and make it more airy. Serve pudding warm or chilled.