Tapioca Custard Pudding
Indulge in the creamy, luxurious delight of Tapioca Custard Pudding, a timeless dessert that’s as comforting as it is decadent. Featuring tender, translucent pearls of small tapioca simmered gently in a rich blend of whole milk and heavy cream, this pudding offers a silky texture that melts in your mouth. Sweetened with just the right amount of granulated sugar and infused with the warm, aromatic notes of vanilla extract, it’s finished with a lusciously thick custard made from luscious egg yolks. For an extra touch of elegance, garnish with a sprinkle of nutmeg to elevate its flavor profile. Perfectly chilled, this easy-to-make dessert delivers a stunning balance of creamy, sweet, and subtly spiced flavors, making it a surefire treat for family dinners or special occasions alike.
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Recipe Information
Ingredients
- 1/3 cup Small pearl tapioca
- 2 cups Whole milk
- 1/2 cup Heavy cream
- 1/3 cup Granulated sugar
- 3 pieces Large egg yolks
- 1 teaspoon Vanilla extract
- 1/8 teaspoon Salt
- 1/4 teaspoon Ground nutmeg (optional for garnish)
Instructions
In a medium bowl, soak the tapioca pearls in 2/3 cup of room-temperature water for 30 minutes. This step allows the pearls to soften. Drain any excess water before using.
In a medium saucepan, combine the soaked tapioca, milk, and heavy cream. Cook the mixture over medium-low heat, stirring constantly, until it begins to simmer. Lower the heat and continue to cook for 10–15 minutes, or until the tapioca pearls become translucent and tender.
While the tapioca is cooking, whisk together the egg yolks, granulated sugar, and salt in a separate mixing bowl until fully combined and thickened.
Once the tapioca mixture finishes cooking, temper the egg yolks by slowly adding about 1/2 cup of the hot tapioca mixture into the yolk mixture while whisking constantly. This prevents the egg yolks from curdling when added to the hot pudding.
Pour the tempered yolk mixture back into the saucepan with the remaining tapioca mixture. Reduce the heat to low and continue cooking for an additional 3–5 minutes, stirring constantly, until the pudding thickly coats the back of a spoon.
Remove the saucepan from the heat and stir in the vanilla extract.
Transfer the pudding into individual serving dishes or a large bowl. If desired, sprinkle a small amount of ground nutmeg on top for garnish.
Let the pudding cool to room temperature before refrigerating for at least 2 hours to allow it to set fully. Serve chilled and enjoy!
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 23.5 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 159 mg | 12% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 178 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.
