📝 About This Recipe
This timeless comfort classic is a celebration of texture and nostalgia, featuring plump, translucent pearls suspended in a rich, velvety custard. Infused with the aromatic warmth of real vanilla bean and a hint of nutmeg, it offers a sophisticated twist on the childhood favorite. Whether served warm from the stove or chilled with a dollop of cream, it is the ultimate 'sweet end' to any cozy meal.
🥗 Ingredients
The Pearls
- 1/2 cup Small Pearl Tapioca (not instant or quick-cooking variety)
- 2 cups Filtered Water (for soaking)
The Custard Base
- 2 1/2 cups Whole Milk (full fat provides the best texture)
- 1/2 cup Heavy Cream
- 1/2 cup Granulated Sugar
- 1/4 teaspoon Kosher Salt
- 2 Egg Yolks (large, at room temperature)
Aromatics and Finish
- 1 whole Vanilla Bean (split and seeds scraped)
- 1 teaspoon Pure Vanilla Extract (added at the end for brightness)
- 1 tablespoon Unsalted Butter (for a silky finish)
- 1 pinch Fresh Nutmeg (freshly grated)
For Garnish
- 1/2 cup Fresh Raspberries (optional)
- 4-6 pieces Mint Leaves (for color)
👨🍳 Instructions
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1
Place the small pearl tapioca in a medium bowl and cover with 2 cups of filtered water. Let soak for 30 minutes to soften the outer layer, then drain thoroughly through a fine-mesh sieve.
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2
In a heavy-bottomed medium saucepan, combine the soaked tapioca, whole milk, heavy cream, and salt.
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3
Split the vanilla bean lengthwise and scrape the seeds into the milk mixture. Toss the empty pod in as well for maximum flavor infusion.
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4
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently with a wooden spoon to prevent the pearls from sticking to the bottom.
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5
Once simmering, reduce the heat to low. Cook for about 15-20 minutes, stirring constantly. The pearls will begin to turn translucent and the liquid will thicken slightly.
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6
In a separate small bowl, whisk together the sugar and the egg yolks until pale and well combined.
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7
Temper the eggs by slowly whisking in about 1/2 cup of the hot milk mixture into the egg/sugar bowl. This prevents the eggs from scrambling when added to the pot.
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8
Slowly pour the tempered egg mixture back into the saucepan while whisking the main pot continuously.
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9
Continue to cook over low heat for another 5-10 minutes. Do not let it boil, or the custard may break. The pudding is ready when it coats the back of a spoon and the pearls are completely clear.
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10
Remove the pan from the heat. Take out the spent vanilla bean pod and discard.
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11
Stir in the unsalted butter, vanilla extract, and freshly grated nutmeg. The butter adds a professional glossy sheen and extra richness.
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12
Let the pudding cool in the pan for 15 minutes. It will continue to thicken as it rests.
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13
Serve warm for a comforting experience, or transfer to individual ramekins and press plastic wrap directly onto the surface to prevent a skin from forming if you prefer it chilled.
💡 Chef's Tips
Soaking the pearls is crucial; skipping this step results in a gritty texture with hard centers. Always use a heavy-bottomed pot to ensure even heat distribution and prevent the milk from scorching. If the pudding becomes too thick after chilling, simply stir in a tablespoon of milk or cream to loosen it up. For a dairy-free version, full-fat coconut milk is an excellent substitute that pairs beautifully with the tapioca pearls. Be patient during the tempering process—adding eggs too quickly is the most common mistake in custard making.
🍽️ Serving Suggestions
Serve warm with a dusting of cinnamon and a drizzle of maple syrup for a winter treat. Top with macerated strawberries and a sprig of mint for a refreshing summer dessert. Pair with a glass of late-harvest Riesling or a warm Chai latte. Layer with mango puree in a glass for a tropical, visual 'parfait' style presentation. Serve alongside crisp almond tuile cookies for a crunchy textural contrast.