Old Fashioned Tapioca Pudding
Indulge in the creamy nostalgia of Old Fashioned Tapioca Pudding, a timeless dessert that’s as comforting as it is delicious. Made with small pearl tapioca, whole milk, and a hint of vanilla, this classic recipe achieves the perfect balance of rich, custard-like texture and airy lightness, thanks to a whipped egg white folded into the warm pudding. Simple yet satisfying, the pudding is gently cooked until the pearls become wonderfully soft and translucent, then chilled to perfection. With the warm notes of vanilla and just the right amount of sweetness, this traditional tapioca pudding is the ultimate make-ahead dessert—ideal for family gatherings or a cozy night in. Serve it on its own or with a dollop of whipped cream for a sweet touch of old-fashioned charm!
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Recipe Information
Ingredients
- 1/2 cup small pearl tapioca
- 3 cups milk (whole milk preferred)
- 1/3 cup granulated sugar
- 2 pieces large egg yolks
- 1 piece large egg white
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Soak the tapioca pearls: Place the tapioca in a medium bowl and cover with 1 cup of water. Let it soak for 30 minutes, then drain using a fine-mesh strainer.
Heat the milk: In a medium saucepan, bring 2 1/2 cups of milk to a gentle simmer over medium heat. Stir occasionally to prevent scorching.
Cook the tapioca: Add the soaked tapioca pearls to the saucepan with milk. Reduce heat to low and cook, stirring frequently, for about 10-15 minutes or until the pearls become translucent and soft.
Prepare the egg mixture: In a separate bowl, whisk together the egg yolks, sugar, salt, and the remaining 1/2 cup of milk until well combined.
Temper the eggs: Gradually add about 1/2 cup of the hot tapioca mixture to the egg mixture while whisking constantly. This prevents the eggs from curdling.
Combine everything: Slowly pour the tempered egg mixture back into the saucepan with the tapioca, stirring constantly. Cook over medium-low heat for another 5-7 minutes, or until the pudding thickens. Avoid boiling.
Whip the egg white: In a clean bowl, beat the egg white to soft peaks. Gently fold the whipped egg white into the hot pudding for a light, airy texture.
Finish with vanilla: Remove the pudding from heat and stir in the vanilla extract.
Cool and serve: Transfer the pudding to serving dishes. Let it cool at room temperature, then refrigerate for at least 2 hours. Serve chilled.
Nutrition Facts
Calories |
1270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 662 mg | 29% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 107.6 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 899 mg | 69% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1080 mg | 23% | |
*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.
