Tapioca Cream
Indulge in the luscious, velvety texture of Tapioca Cream, a classic dessert that perfectly balances creamy decadence with a hint of sweetness. Made with tender small pearl tapioca, whole milk, heavy cream, and a touch of vanilla, this dessert delivers a comforting, old-fashioned flavor that never goes out of style. Carefully cooked to perfection with tempered egg yolks for a silky, custard-like consistency, Tapioca Cream is a crowd-pleaser that's easy to prepare and even more delightful to eat. Whether served plain or elevated with toppings like fresh fruit, whipped cream, or a drizzle of honey, this chilled treat makes for a satisfying finale to any meal. Perfect for lovers of timeless puddings, this dish is a nostalgic favorite that feels just as at home on modern dessert tables.
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Recipe Information
Ingredients
- 1 cup small pearl tapioca
- 3 cups whole milk
- 1 cup heavy cream
- 0.5 cup granulated sugar
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 2 cups water
Instructions
Rinse the tapioca pearls under cold water in a fine-mesh sieve for about 30 seconds to wash away excess starch.
In a medium mixing bowl, soak the tapioca pearls in 2 cups of water for 30 minutes. Once soaked, drain the pearls and set aside.
In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and salt. Stir gently and bring the mixture to a gentle simmer over medium heat.
Once the mixture is simmering, add the soaked tapioca pearls. Lower the heat to medium-low and cook for 20 minutes, stirring frequently to prevent the pearls from sticking to the bottom of the pan.
In a separate small bowl, whisk together the egg yolks until smooth. Slowly ladle about 1/2 cup of the hot tapioca mixture into the egg yolks while whisking constantly to temper them and prevent curdling.
Return the tempered yolk mixture to the saucepan with the remaining tapioca cream. Stir well and continue cooking for an additional 5-7 minutes, or until the tapioca pearls turn translucent and the mixture thickens slightly.
Remove the saucepan from the heat and stir in the vanilla extract.
Transfer the tapioca cream to individual serving dishes or a single large bowl. Let it cool to room temperature, then cover with plastic wrap and chill in the refrigerator for at least 2 hours.
Serve chilled, plain, or topped with fresh fruit, whipped cream, or a drizzle of honey for added sweetness.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 24.1 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 161 mg | 12% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 172 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.
