Butterscotch Tapioca
Indulge in the velvety decadence of Butterscotch Tapioca, a creamy and nostalgic dessert that combines the timeless charm of tapioca pudding with the rich, buttery sweetness of homemade butterscotch. Made with delicate small tapioca pearls, whole milk, and a touch of heavy cream, this recipe brings comfort food to a whole new level. The highlight is a luscious butterscotch sauce crafted from golden brown sugar and melted butter, perfectly complemented with a hint of vanilla. A quick tempering of egg yolks ensures a silky, custard-like texture that’s truly irresistible. Chill to perfection and top with whipped cream and crunchy toffee bits for an elevated presentation. Perfect for dinner parties or cozy nights in, this easy-to-make dessert will have everyone asking for seconds.
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Recipe Information
Ingredients
- 0.5 cup Small tapioca pearls
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 1 cup Water
- 0.5 cup Light brown sugar
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 large Egg yolks
- optional, for garnish Whipped cream
- optional, for garnish Toffee bits
Instructions
Rinse the tapioca pearls under cold water until the water runs clear. Drain and set aside.
In a medium saucepan, combine the tapioca pearls, milk, heavy cream, and water. Let the mixture sit for 10 minutes to soften the pearls slightly.
Place the saucepan over medium heat and stir constantly as the mixture comes to a gentle simmer. Lower the heat to medium-low and continue to cook, stirring frequently, for 15-20 minutes, or until the tapioca pearls are translucent and the mixture thickens slightly.
In a separate small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar has dissolved and the mixture is smooth and caramel-like, about 2-3 minutes.
Stir the butterscotch mixture into the tapioca pudding and mix well. Add the vanilla extract and salt, and stir to combine.
In a small bowl, whisk the egg yolks. Slowly temper the yolks by adding a few tablespoons of the hot tapioca mixture to the yolks, whisking constantly. Gradually pour the tempered yolks back into the saucepan with the tapioca, whisking continuously.
Cook the pudding for another 5-7 minutes over low heat, stirring frequently, until it thickens further and achieves a creamy consistency.
Remove from heat and transfer the pudding to individual serving dishes or ramekins. Let it cool slightly, then chill in the refrigerator for at least 2 hours or until set.
Before serving, garnish with whipped cream and toffee bits, if desired. Serve chilled and enjoy the rich and creamy butterscotch tapioca!
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 31.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 177 mg | 14% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
