The Old Fashioned Tapioca Pudding is a creamy, nostalgic delight that transports you back to simpler times. With its velvety texture and hints of vanilla, every bite feels like a warm hug. Perfect for dessert lovers craving a classic treat, it’s time to whip up the delightful pudding.
When making the pudding, feel free to swap in almond or coconut milk for a dairy-free option, though it may alter the creaminess slightly. If you can’t find a fresh vanilla bean, vanilla extract can work in a pinch, but the flavor won’t be quite the same. Always ensure the tapioca pearls are fresh for the best texture, and keep an eye out for any allergies related to eggs or dairy.
Pudding & Mousse
Old Fashioned Tapioca Pudding Recipe
Ingredients
- 1/2 cup pearl tapioca
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 1 fresh vanilla bean
- 1/2 cup sugar
- 1 pinch salt
- 2 egg yolks
Instructions
- Soak 1/2 cup pearl tapioca in water overnight, ensuring the pearls are covered well with water. Drain the excess water after soaking.
- In a heavy pot, heat 1 1/2 cups milk, 1 1/2 cups heavy cream, and the split and scraped 1 fresh vanilla bean along with the soaked tapioca. Bring the mixture to a slow simmer, stirring often, and cook for about 1 hour.
- Once simmering, add 1/2 cup sugar and 1 pinch salt. Stir to combine, being careful to prevent the tapioca from sticking to the bottom of the pan.
- In a separate bowl, place 2 egg yolks. Gradually stir in some of the hot tapioca mixture to temper the yolks, which helps them blend without scrambling.
- Slowly add the tempered yolks back into the pot while stirring continuously. Remove the pot from heat and pour the pudding into a bowl. Allow it to cool at room temperature before refrigerating.
- For serving, you can enjoy the pudding warm, as it is traditionally favored in colder months. However, letting it chill for several hours in the fridge enhances the flavors and texture, making it a delightful treat at any time of year.
Part of our Homemade Pudding and Mousse Recipes collection — Part 3 of 4: