📝 About This Recipe
This nostalgic comfort food classic is reimagined for the modern kitchen, delivering a velvety, pearl-studded custard without the constant stovetop stirring. By using the Instant Pot, the large pearl tapioca blooms perfectly, absorbing a rich infusion of whole milk, cream, and real vanilla bean. It is a sophisticated yet cozy dessert that strikes the perfect balance between a delicate chew and a silky, melt-in-your-mouth finish.
🥗 Ingredients
The Pudding Base
- 1/2 cup Small Pearl Tapioca (not instant or minute tapioca)
- 3 cups Whole Milk (full fat provides the best texture)
- 1/2 cup Heavy Cream (for added richness)
- 1/4 teaspoon Kosher Salt
- 1/2 cup Granulated Sugar (adjust slightly for desired sweetness)
The Custard Finish
- 2 large Egg Yolks (beaten, at room temperature)
- 1 tablespoon Pure Vanilla Extract (high quality Madagascar vanilla recommended)
- 1/2 pod Vanilla Bean (split and seeds scraped)
- 1 tablespoon Unsalted Butter (to add a glossy finish)
Garnish & Toppings
- 1 pinch Ground Nutmeg (freshly grated is best)
- 1/2 cup Fresh Raspberries (for a tart contrast)
- 6 pieces Mint Leaves (for a pop of color)
👨🍳 Instructions
-
1
In the inner pot of your Instant Pot, combine the small pearl tapioca, whole milk, heavy cream, and kosher salt.
-
2
Using a paring knife, split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk mixture.
-
3
Whisk the mixture thoroughly to ensure the tapioca pearls are not clumped together at the bottom.
-
4
Secure the lid and set the steam release valve to the 'Sealing' position.
-
5
Select the 'Manual' or 'Pressure Cook' setting on High Pressure and set the timer for 6 minutes.
-
6
While the pudding cooks, whisk the egg yolks and sugar together in a small heat-proof bowl until pale and slightly frothy.
-
7
Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. This 'Natural Release' is crucial for the pearls to finish hydrating.
-
8
Carefully turn the valve to 'Venting' to release any remaining steam, then open the lid. The mixture will look thin, but it will thicken significantly.
-
9
Remove the vanilla bean pod and discard it. Select the 'Sauté' function on the Low setting.
-
10
Temper the eggs: Take a small ladle of the hot pudding and slowly whisk it into the egg and sugar mixture to raise their temperature without scrambling them.
-
11
Slowly pour the tempered egg mixture back into the Instant Pot, whisking constantly.
-
12
Continue to cook on 'Sauté' for 2-3 minutes, stirring continuously with a wooden spoon until the pudding thickens enough to coat the back of the spoon.
-
13
Turn off the Instant Pot. Stir in the vanilla extract and the tablespoon of butter until fully incorporated and glossy.
-
14
Transfer the pudding to a large bowl or individual ramekins. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming.
-
15
Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.
💡 Chef's Tips
Always use 'Small Pearl' tapioca; 'Large Pearl' requires a much longer soak, and 'Instant' will turn to mush in the pressure cooker. Tempering the eggs is the most important step—don't skip it or you'll end up with sweet scrambled eggs in your pudding. If the pudding seems too thick after chilling, stir in a splash of cold milk or cream to loosen it to your preferred consistency. For a dairy-free version, full-fat coconut milk works beautifully as a 1:1 substitute for the milk and cream. To prevent the 'Burn' notice, ensure you whisk the bottom of the pot well before sealing to loosen any settled starch.
🍽️ Serving Suggestions
Serve chilled with a dusting of freshly grated nutmeg and a few fresh raspberries for a classic look. Top with a dollop of lightly sweetened whipped cream and toasted coconut flakes for a tropical twist. Pair with a glass of late-harvest Riesling or a warm cup of Earl Grey tea. Layer the pudding in glass jars with macerated strawberries and crushed shortbread cookies for an elegant parfait. Serve warm on a cold evening with a drizzle of salted caramel sauce.