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Why is it that grandmothers always know how to make the most wonderful desserts? This tapioca pudding recipe is so easy to make and has a rich and creamy flavor which the whole family will love. So, now you can make your own tapioca pudding. This is an old-fashioned recipe that has stood the test of time, and often gets passed down through the generations, rather like this one has.

Along with the tapioca itself, which comes in pearl or little balls, you’ll need sugar, vanilla, eggs, and milk. Now you could use 2% milk but grandma always used whole milk, since that’s all that was available at one time, so you might like to follow suit. So, what is tapioca anyway? Well, it’s a starch from the cassava plant which is used in desserts or used as a thickener. In this recipe, it does both. The texture is distinctive and the flavor is wonderful. You’re sure to love this old-fashioned dessert.

Tapioca pudding is creamy and sweet. It’s a deliciously different dessert that can be made ahead and refrigerated.

Why You’ll Love the Recipe:

Tapioca pudding is a classic dessert that’s been around for a long time. Now you can whip up this old-fashioned dessert yourself and find out why it’s stood the test of time.

How to Serve It:

Tapioca pudding is best served chilled, so make sure it has enough time in the refrigerator before serving.

Ingredients:

  • Small tapioca pearls
  • White sugar
  • Vanilla extract
  • Whole milk
  • Eggs

How to make Homemade Tapioca Pudding:

Rinse the tapioca then put it in a small bowl and add water to cover.

Soak the tapioca for an hour, then drain off the water.

Put the milk and half the sugar in a pan and bring to a simmer.

Add the tapioca and turn down the heat.

Cook, stirring often, for 15 minutes or until the tapioca is translucent.

Beat the rest of the sugar with the eggs.

Pour the tapioca mixture in a steady stream into the egg mixture, stirring all the time.

Keep going until you’ve added all the tapioca mixture.

Pour it back into the pan and keep stirring.

Cook for another 4 minutes or until thick.

Take the tapioca off the pudding and stir in the vanilla extract.

Spoon into serving dishes, then chill before you serve it.

Homemade Tapioca Pudding

Tapioca pudding is a classic dessert that’s been around for a long time. Now you can whip up this old-fashioned dessert yourself and find out why it’s stood the test of time.

  • ½ cup small tapioca pearls
  • cups white sugar
  • 1 teaspoon vanilla extract
  • 4 cups whole milk
  • 3 eggs
  • Rinse the tapioca then put it in a small bowl and add water to cover.

  • Soak the tapioca for an hour, then drain off the water.

  • Put the milk and half the sugar in a pan and bring to a simmer.

  • Add the tapioca and turn down the heat.

  • Cook, stirring often, for 15 minutes or until the tapioca is translucent.

  • Beat the rest of the sugar with the eggs.

  • Pour the tapioca mixture in a steady stream into the egg mixture, stirring all the time.

  • Keep going until you’ve added all the tapioca mixture.

  • Pour it back into the pan and keep stirring.

  • Cook for another 4 minutes or until thick.

  • Take the tapioca off the pudding and stir in the vanilla extract.

  • Spoon into serving dishes, then chill before you serve it.

Can You Make It Ahead?

Yes, as long as you keep it refrigerated.

Storage Instructions:

Tapioca pudding should be fine in the refrigerator for up to 4 days, covered so it doesn’t get a skin. You can also freeze it. The texture will change a little but the flavor won’t.

Variations and Substitutions:

You can swap the vanilla extract for another kind if you like, or use 2% milk if you prefer to lighten it up a little.

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