Tapioca pudding is a nostalgic, comfort-food classic to generations of kids, many of whom even enjoyed it homemade. Its smooth, sweet taste reminds us of comfort and innocence. In a time of overwrought desserts, tapioca pudding is disarmingly simple and evocative of the happiest hours of youth.
For me, pudding made from tapioca brings back fond memories of my grandmother’s kitchen. The scent of vanilla and cinnamon would waft through the air as she made this rich dessert from scratch. Tapioca pudding was her go-to offering for family celebrations, a dish she considered her specialist subject. I remember as a child admiring how she blended the ingredients and turned them into pure, velvety pleasure. The flavour of tapioca pudding can still take me right back to those wonderful times with her.
A Family Classic in the Making: Homemade Tapioca Pudding
I hope that you will save and fix this recipe, together you’ll be making lasting memories with your loved ones as well! Here is what you need to make this treasured pudding of tapioca:
- 1/2 C tiny pearl tapioca
- 2 cups of whole milk
- 1/4 teaspoon of salt
- 1/3 cup of granulated sugar
- 2 large beaten eggs
- 1 teaspoon pure vanilla extract
- Ground cinnamon or nutmeg (optional to garnish)
Here’s how to make it:
- Start by washing the tapioca pearls in cold water and then straining them. Place the tapioca pearls in a medium saucepan with 1 cup of the whole milk and soak for about 30 minutes.
- After soaking, put 1 cup of milk, sugar and salt in the pan. Mix everything together. You’ll now appreciate the simplicity of making pudding from tapioca.
- Simmer over medium heat, stirring often to prevent sticking. Lower the heat at this stage to a simmer and continue to cook it to thicken (approx 10-15 minutes) stirring continuously until the tapioca pearls turn transparent and the Kheer thickens.
- Take the saucepan off the heat. Temper the beaten eggs in a separate bowl by slowly adding a small amount of the hot tapioca mixture. Return the egg mixture to the saucepan with the tapioca.
- Return saucepan to stove over medium low heat and continue to cook for 2-3 minutes, stirring constantly, to thicken pudding more.
- Take off the heat and stir in the vanilla.
- Transfer the pudding into individual serving bowls or one big bowl. Let it cool for a few minutes then place the plastic wrap over it and chill in the fridge.
Optional: You can dust ground cinnamon or nutmeg on top before serving if you like. That’s it, you’re done making your delicious homemade pudding of tapioca!