Old Fashioned Tapioca with Lemon Sauce
Indulge in the nostalgic comfort of Old Fashioned Tapioca with Lemon Sauce—a dessert that perfectly balances creamy sweetness and tangy brightness. This recipe showcases the unique texture of small pearl tapioca, slowly simmered in a milky base with just a hint of vanilla and enriched by luscious egg yolks. The smooth, velvety pudding is elevated with a homemade lemon sauce made from freshly squeezed lemon juice, fragrant zest, and a touch of buttery richness. Ideal for a cozy family dessert or an elegant treat for guests, this dish is a delightful harmony of classic flavors and textures. Ready in under an hour, this timeless dessert is sure to become a favorite, offering a blend of traditional charm and zesty sophistication.
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Recipe Information
Ingredients
- 0.5 cup Small pearl tapioca
- 2 cups Milk
- 2 cups Water
- 0.333 cup Granulated sugar
- 0.25 teaspoon Salt
- 2 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 cup Lemon juice
- 1 teaspoon Lemon zest
- 1 tablespoon Butter
- 1 tablespoon Cornstarch
- 0.333 cup Granulated sugar (for lemon sauce)
- 0.333 cup Water (for lemon sauce)
Instructions
Place the small pearl tapioca in a medium bowl and rinse under cold water. Drain thoroughly.
In a medium-sized pot, combine the drained tapioca, milk, water, granulated sugar, and salt. Let the mixture sit for 15 minutes to allow the tapioca to hydrate slightly.
Heat the pot over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent sticking.
In a small bowl, whisk together the egg yolks. Slowly temper the egg yolks by adding a few spoonfuls of the hot tapioca mixture, whisking constantly.
Pour the tempered yolks back into the tapioca mixture, stirring well to combine.
Continue cooking the tapioca over low-medium heat, stirring frequently, until the pearls become translucent and the mixture thickens, about 20-25 minutes.
Remove the tapioca from heat and stir in the vanilla extract. Transfer the pudding to serving bowls and let it cool slightly.
To prepare the lemon sauce, combine the lemon juice, lemon zest, butter, cornstarch, granulated sugar, and water in a small saucepan.
Heat the mixture over medium heat, whisking constantly, until it comes to a boil and thickens slightly, about 5 minutes.
Remove the lemon sauce from the heat and let it cool for 5-7 minutes.
Spoon the warm lemon sauce over the tapioca pudding before serving for a tangy-sweet pairing.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 41.0 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 171 mg | 13% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 194 mg | 4% | |
*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.
