Large Pearl Tapioca Pudding Aka Eyeball Pudding
Experience the nostalgic charm of Large Pearl Tapioca Pudding, affectionately dubbed "Eyeball Pudding" for its unique texture and playful appearance. This classic dessert combines chewy, translucent tapioca pearls with a velvety custard made from whole milk, egg yolks, and fragrant vanilla extract. Perfectly sweetened and delightfully creamy, this pudding is a labor of love, with the tapioca pearls soaking overnight to ensure their signature bouncy bite. Ideal for family desserts or whimsical gatherings, this dish offers a fun twist on traditional puddings while delivering comforting flavors and an irresistible consistency. Serve it chilled for a cool, creamy treat that's as fun to eat as it is delicious!
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Recipe Information
Ingredients
- 1 cup large pearl tapioca
- 4 cups water
- 3 cups whole milk
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large egg yolks
- 0.25 teaspoons salt
Instructions
Rinse the large pearl tapioca under cold water using a fine mesh strainer to remove excess starch.
In a medium bowl, combine the rinsed tapioca pearls with 2 cups of water and let them soak for 8 hours or overnight. Drain before use.
In a large saucepan, bring the remaining 2 cups of water to a boil. Add the drained tapioca pearls and reduce the heat to low, simmering for about 20 minutes or until the pearls turn translucent and soft. Stir occasionally to prevent sticking.
Once the tapioca pearls are cooked, drain and rinse them with cold water. Set aside.
In the same saucepan, heat milk over medium heat until it begins to steam but not boil.
In a separate bowl, whisk together sugar, salt, and egg yolks until well-combined and pale in color.
Gradually ladle a small amount of the hot milk into the egg mixture, whisking constantly to temper the eggs and avoid curdling.
Pour the tempered egg mixture back into the saucepan with the remaining milk, stirring constantly over medium-low heat until the custard thickens, about 8-10 minutes. Do not allow it to boil.
Remove the saucepan from the heat and stir in the cooked tapioca pearls and vanilla extract.
Allow the pudding to cool slightly before transferring it to individual serving dishes or a large serving bowl.
Cover the pudding with plastic wrap directly on the surface to prevent a skin from forming, then chill in the refrigerator for at least 2 hours.
Serve cold, and enjoy the quirky texture and creamy sweetness of the pudding!
Nutrition Facts
Calories |
2113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 414.2 g | 151% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 236.6 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 1068 mg | 82% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1194 mg | 25% | |
*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.
