Mock Tapioca Pudding
Indulge in the creamy nostalgia of Mock Tapioca Pudding, a clever twist on the classic dessert that swaps out traditional tapioca pearls for tender bites of small pearl pasta like acini di pepe or Israeli couscous. This silky, custard-like pudding is made with a rich blend of whole milk, heavy cream, and egg yolks, sweetened with a touch of granulated sugar and infused with fragrant vanilla. The foolproof cooking technique involves gently tempering the eggs to create a lush, velvety texture, while a final garnish of cinnamon or nutmeg adds a cozy, aromatic finish. Perfect as an easy make-ahead dessert, this recipe takes just 25 minutes in total and yields a versatile treat that's equally delightful served chilled or at room temperature. Whether you're a tapioca pudding traditionalist or a novice in search of a unique dessert idea, this modern twist is sure to satisfy every creamy craving.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cups Small pearl pasta (such as acini di pepe or Israeli couscous)
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 0.25 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 2 large Egg yolks
- 1 tablespoons Unsalted butter
- 0.25 teaspoons Ground cinnamon or nutmeg (optional, for garnish)
Instructions
Bring a medium saucepan of water to a boil. Add the small pearl pasta and cook according to the package directions until tender but not overly soft, usually about 7-10 minutes.
Drain the pasta and rinse it with cold water to stop the cooking process. Set aside.
In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, vanilla extract, and salt. Stir to combine.
Place the saucepan over medium heat and heat the mixture gently until it is warm, stirring occasionally. Do not let it come to a boil.
While the milk mixture is warming, whisk the egg yolks in a small bowl until smooth.
Gradually ladle about 1/4 cup of the warm milk mixture into the whisked egg yolks, whisking constantly to temper the eggs.
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, stirring constantly to prevent curdling.
Add the cooked pasta to the saucepan and cook the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency. This should take about 5-7 minutes.
Once thickened, remove the pan from the heat and stir in the butter until fully melted and incorporated.
Transfer the pudding to individual serving dishes or a large serving bowl. Let it cool slightly, then chill in the refrigerator for at least 1 hour to allow it to set.
Before serving, sprinkle lightly with ground cinnamon or nutmeg, if desired. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 839 mg | 36% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 76.9 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 673 mg | 52% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 875 mg | 19% | |
*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.
