📝 About This Recipe
This timeless classic evokes a sense of nostalgic comfort, featuring the unique, chewy texture of small pearl tapioca suspended in a velvety, rich custard. Unlike instant varieties, this slow-cooked method allows the pearls to fully hydrate, absorbing the aromatic essence of real vanilla bean and creamy whole milk. It is a sophisticated yet simple dessert that strikes the perfect balance between humble home cooking and elegant patisserie.
🥗 Ingredients
The Pudding Base
- 1/2 cup Small pearl tapioca (not instant or large pearl)
- 3 cups Whole milk (full fat yields the best texture)
- 1/2 cup Heavy cream (for added richness)
- 1/4 teaspoon Kosher salt
The Custard Elements
- 2 pieces Large eggs (separated into yolks and whites)
- 1/2 cup Granulated sugar (divided into two 1/4 cup portions)
- 1 piece Vanilla bean (split lengthwise and seeds scraped)
- 1 teaspoon Pure vanilla extract (high quality)
Optional Garnishes
- 1/2 cup Fresh raspberries (for a tart contrast)
- 1 pinch Ground nutmeg (freshly grated)
- 4-6 pieces Fresh mint leaves (for color)
👨🍳 Instructions
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1
In a heavy-bottomed medium saucepan, combine the small pearl tapioca and 2 cups of the whole milk. Let it soak at room temperature for at least 1 hour to soften the pearls.
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2
Add the remaining 1 cup of milk, the heavy cream, and the kosher salt to the saucepan. Stir gently to combine.
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3
Using the tip of a paring knife, scrape the seeds from the vanilla bean pod and add both the seeds and the empty pod to the milk mixture.
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4
Place the saucepan over medium heat. Bring the mixture to a very gentle simmer, stirring frequently with a wooden spoon to prevent the pearls from sticking to the bottom.
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5
Lower the heat to the lowest setting. Cook, stirring often, for about 20-25 minutes. The pearls should become translucent and the liquid should thicken significantly.
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6
In a separate medium bowl, whisk together the 2 egg yolks and 1/4 cup of the granulated sugar until the mixture is pale and slightly thickened.
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7
Temper the eggs by slowly drizzling about 1/2 cup of the hot tapioca mixture into the egg yolks, whisking constantly to ensure the eggs don't scramble.
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8
Gradually pour the tempered egg mixture back into the main saucepan, stirring continuously.
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9
Cook the mixture over low heat for another 3-5 minutes until it thickens into a custard consistency. Do not let it reach a full boil. Remove the vanilla bean pod.
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10
Remove from heat and stir in the vanilla extract. Transfer the pudding to a large bowl.
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11
In a clean glass or metal bowl, beat the 2 egg whites with the remaining 1/4 cup of sugar until soft peaks form.
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12
Gently fold the beaten egg whites into the warm tapioca pudding. This creates a light, airy 'fluff' texture that is traditional for this style of pudding.
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13
Serve warm for a comforting experience, or spoon into individual ramekins, press plastic wrap directly onto the surface to prevent a skin from forming, and chill for at least 2 hours.
💡 Chef's Tips
Always use 'small pearl' tapioca rather than 'instant' for the best texture; instant loses the signature 'pop'. To prevent scorching, use a heavy-bottomed pot and stir constantly, reaching into the corners of the pan. If the pudding looks too thick after chilling, stir in a tablespoon of cold milk to loosen it up. For a dairy-free version, full-fat coconut milk makes an excellent substitute and pairs beautifully with the tapioca pearls. Don't skip the soaking step; it ensures the center of the pearls are tender rather than chalky.
🍽️ Serving Suggestions
Serve chilled with a dollop of lightly sweetened whipped cream and a sprinkle of cinnamon. Top with a warm berry compote or macerated strawberries for a burst of acidity. Pair with a glass of late-harvest Riesling or a sweet Moscato d'Asti. For a tropical twist, serve alongside sliced mango and toasted coconut flakes. Enjoy warm on a cold evening with a crisp ginger snap cookie on the side.