Tapioca Cream Cheese Pudding
Dive into the luscious world of indulgence with this Tapioca Cream Cheese Pudding, a delightful fusion of creamy textures and tangy richness. Made with tender small tapioca pearls gently simmered and folded into a luxurious base of sweetened milk, velvety cream cheese, and aromatic vanilla, this dessert is a modern twist on a beloved classic. The custard-like consistency, achieved with tempered egg yolks, balances perfectly with the unique chewiness of tapioca pearls. Chill it to perfection and elevate each bite with an optional dollop of freshly whipped cream for an extra layer of decadence. Perfect as a comforting treat or an impressive dinner party dessert, this creamy tapioca pudding is guaranteed to delight your palate with its irresistible blend of flavors and textures.
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Recipe Information
Ingredients
- 1 cup Small tapioca pearls
- 4 cups Water
- 2 cups Whole milk
- 0.75 cup Granulated sugar
- 4 oz Cream cheese
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 2 Egg yolks
- 0.5 cup Heavy cream (optional, for topping)
- 2 tbsp Powdered sugar (optional, for topping)
Instructions
Rinse the tapioca pearls under cold running water and set aside.
In a medium saucepan, bring the water to a boil. Add the tapioca pearls and reduce the heat to medium-low. Simmer for 15 minutes, stirring occasionally.
Turn off the heat, cover the pot, and let the tapioca sit for an additional 10 minutes. Drain the tapioca in a fine mesh sieve and rinse with cold water to stop the cooking process.
In a separate medium saucepan, combine the milk, granulated sugar, and salt. Heat the mixture over medium heat until it begins to steam, but do not let it boil.
In a small bowl, whisk the egg yolks. Slowly add a few tablespoons of the hot milk mixture to the yolks while whisking constantly to temper them.
Gradually add the tempered yolks back into the saucepan with the milk mixture, whisking constantly to combine. Cook over low heat, stirring frequently, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
Remove the saucepan from heat and stir in the vanilla extract.
Cut the cream cheese into small cubes and add them to the warm milk mixture. Stir until the cream cheese is fully melted and the mixture is smooth.
Gently fold in the cooked tapioca pearls until evenly distributed.
Transfer the pudding to individual serving dishes or a large bowl. Cover and refrigerate for at least 2 hours to chill and set.
If desired, whip the heavy cream and powdered sugar together until soft peaks form. Use this as a topping for the pudding before serving.
Serve chilled and enjoy this creamy, tangy, and chewy dessert!
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 194 mg | 8% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 33.1 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 154 mg | 12% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 141 mg | 3% | |
*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.
