📝 About This Recipe
This timeless classic brings together the nostalgic comfort of tender, chewy pearls and a rich, silky custard infused with real vanilla bean. Unlike modern instant versions, this recipe utilizes the traditional soaking method to ensure each pearl is perfectly hydrated and translucent. It is a celebration of simple dairy and eggs, transformed into a sophisticated treat that is equally delightful served warm from the stove or chilled with a crown of fresh fruit.
🥗 Ingredients
The Pearls & Dairy
- 1/2 cup Small pearl tapioca (not instant or 'minute' tapioca)
- 3 cups Whole milk (full fat provides the best creaminess)
- 1/2 cup Heavy cream (for added richness)
- 1/4 teaspoon Kosher salt
The Custard Base
- 2 Egg yolks (large, at room temperature)
- 1/2 cup Granulated sugar (adjust slightly for desired sweetness)
- 1 Vanilla bean (split and seeds scraped; or 1.5 tsp vanilla paste)
- 1 teaspoon Pure vanilla extract (added at the end for fresh aroma)
Toppings & Garnishes
- 1/2 cup Fresh raspberries (for a tart contrast)
- 6 pieces Fresh mint leaves (for garnish)
- 1 pinch Ground nutmeg (optional)
👨🍳 Instructions
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1
Place the small pearl tapioca in a medium, heavy-bottomed saucepan and cover with the milk and heavy cream. Let it soak at room temperature for at least 1 hour to soften the starch.
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2
After soaking, stir in the kosher salt and the scraped seeds and pod of the vanilla bean.
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3
Place the saucepan over medium-low heat. Stir constantly with a wooden spoon or heat-proof spatula to prevent the pearls from sticking to the bottom.
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4
Bring the mixture to a very gentle simmer. Do not let it reach a rolling boil, as this can break the delicate pearls and curdle the dairy.
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5
Cook the mixture for about 15-20 minutes, stirring frequently. The pearls will begin to turn from opaque white to translucent.
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6
In a separate medium bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
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7
Temper the eggs by very slowly drizzling about 1/2 cup of the hot milk mixture into the egg/sugar bowl, whisking vigorously the entire time to prevent scrambling.
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8
Gradually pour the tempered egg mixture back into the main saucepan with the remaining tapioca, stirring constantly.
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9
Continue to cook over low heat for another 3-5 minutes until the pudding thickens enough to coat the back of a spoon.
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10
Remove the pan from the heat and discard the vanilla bean pod. Stir in the pure vanilla extract.
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11
Allow the pudding to cool in the pan for 15 minutes, stirring occasionally to prevent a skin from forming.
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12
Transfer the pudding to individual ramekins or a large glass serving bowl. If you dislike 'pudding skin,' press a piece of plastic wrap directly onto the surface of the pudding.
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13
Serve warm for a comforting treat, or refrigerate for at least 3 hours to serve chilled and fully set.
💡 Chef's Tips
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 cold milk to loosen it up. For a lighter, fluffier texture, fold in two stiffly beaten egg whites just after removing the pudding from the heat. Do not skip the soaking step; skipping it often results in pearls that are chalky or hard in the center. Be patient with the heat; low and slow is the secret to a silky custard without lumps.
🍽️ Serving Suggestions
Garnish with a spoonful of macerated strawberries or balsamic-glazed cherries. Serve alongside a crisp almond tuile or shortbread cookie for textural contrast. Pair with a chilled glass of dessert wine like a Moscato d'Asti or a Sauternes. Dust with a light grating of fresh nutmeg or cinnamon just before serving. Top with a dollop of lightly sweetened whipped cream and toasted coconut flakes.