tapioca pudding recipe

Homemade Tapioca Pudding is a simple, creamy, delicious, and timeless dessert. And easier to make than you might think!

Easy Homemade Tapioca Pudding

water

pearl tapioca (not instant)

milk

salt

eggs

sugar

vanilla extract

Place the water and tapioca pearls in a 1 1/2 quart pot. Let stand for 30 minutes until the pearls are plump and have absorbed the water.&nbsp;

Turn on the heat to medium-high. Pour in the milk and salt; stir while bringing to a bare simmer.&nbsp;

Reduce the heat to very low, add in the sugar and cook, uncovered, stirring frequently (so the tapioca doesn’t stick to the bottom of the pan), until the tapioca pearls have plumped and thickened, about 5 minutes.

In a separate bowl, beat the eggs. Slowly whisk in about 1/2 cup of the hot tapioca (this equalizes the temperature between the two mixtures to avoid curdling.)

Pour the egg mixture into the pot with the rest of the tapioca; increase heat to medium and stir for several minutes until you get a thick pudding consistency that coats the back of a wooden spoon. (Do not let mixture boil.)

Take off the heat and cool for 15 minutes.

Stir in the vanilla.

Serve either warm or cold and enjoy!

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Homemade Tapioca Pudding is a simple, creamy, delicious, and timeless dessert. It’s better than boxed Minute Tapioca and easier to make than you might think!

Homemade Tapioca Pudding

Red wine tapioca pudding is an easy, ruby-like dessert made with red wine, tapioca pearls, spices, and sugar, It can be served with a vanilla bean sauce. So delicious!

Red Wine Tapioca Pudding Recipe (Sagu de Vinho)

tapioca pearls (medium-size and NOT cooked)

red wine

cinnamon

cloves

full-fat milk

heavy cream

vanilla pod

Instant Pot: If cooking in the Instant Pot or pressure cooker, skip the soaking time.

Start by lightly brushing the bottom of your pot with vegetable oil. Add the tapioca pearls and the water.

Lock the lid, turn the valve to sealing, and set to cook on High Pressure (press the pasta button) for just 3 minutes.

Then do a quick release of pressure after 10 minutes has passed. You will notice some pearls will still be opaque while others will be translucent. But most of them will be almost ‘al dente’.

Using a wooden spoon, stir the mixture very well, sometimes slightly pressing them against the sides of the pot to separate them. But do not mash them! If some stick in the bottom of the pot, you will be able to get most out once the final dessert has cooled almost completely in the pot.

Add the wine (or grape juice or half of each), sugar, cinnamon stick, and cloves to the pot. Stir and press the sauté button.

Let it cook for about 12-15 minutes, stirring every once in a while, or until most of the pearls are translucent. Remove the cinnamon stick (and if possible, the cloves).

Serve this Instant Pot tapioca pudding warm, at room temperature, or chilled with vanilla ice cream or crème Anglaise.

Stovetop: Soak the pearls in water for about 45 minutes either in a bowl or in the no stick saucepan that you will use to cook the pudding. Do not drain!

Add the red wine, sugar, cinnamon stick, and cloves. Stir well until the sugar is dissolved and comes to a boil over medium-high heat.

Then, reduce the heat to medium and cook for about 20-30 minutes or until the pearls are soft and several are translucent. Make sure to stir every once in a while!

Transfer to glasses, ramekins, or a bowl. Serve warm, at room temperature, or chilled with vanilla ice cream or crème Anglaise.

Crème Anglaise Recipe: In a medium heavy bottomed saucepan, add the cream, milk, 1/3 cup of sugar, and both the vanilla pod and beans. Simmer over medium heat for about 2 minutes or until the mixture starts to bubble around the edge of the pan. Please do not let it boil!

Remove the pan from the heat and let sit for 20 minutes. While the dairy mixture is infusing, whisk the egg yolks with the remaining 1/3 cup of sugar in a medium bowl until it turns pale. Remove the vanilla pod and discard!

Using a ladle, pour a ladle of the warm cream mixture into the egg yolk mixture, then swiftly whisk to combine. Add another ladle of the infused mixture to the egg mixture until it is warm to the touch. This method is called tempering and it is essential to prevent the yolks from curdling. 

Pour the tempered cream and egg mixture into the remaining dairy mixture in the saucepan, then return the pan to the heat. Cook over medium heat, stirring constantly, for about 5-7 minutes or until the custard coats the back of a spoon.

Once the custard has thickened, remove from heat and strain through a sieve into a medium bowl. This will remove any lumps and the custard will be smooth. Cover the surface of the custard with plastic wrap to remove air and prevent the formation of a thick skin. Then chill in the fridge for about 2 hours before serving. Or keep refrigerated for up to 4 days!

This homemade Tapioca Pudding recipe is a creamy, classic dessert that is easy to make and naturally gluten-free! It is the perfect dessert to make ahead and one that the whole family loves!

Tapioca Pudding

pearl tapioca* ((not instant tapioca))

Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often, until mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes.

Add the eggs to a bowl and whisk to combine.

Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. (This helps temper the eggs and bring them to a warm temperature without &quot;scrambling&quot; them.)

Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.

Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow it to cool before serving. Serve either warm or chilled.

https://content.jwplatform.com/videos/8Ng1OzWR.mp4

This delicious old-fashioned Tapioca Pudding recipe is one of my favorite classic desserts and only requires the simplest ingredients, including small tapioca pearls, milk, cream, sugar, eggs, and vanilla.

Old fashioned tapioca pudding using large pearls, just like old-fashioned diners used to serve.

tapioca pearls

sugar (divided)

eggs (beaten)

vanilla

Place tapioca pearls in a bowl and fill with water.

Stir the tapioca around and drain.

Refill the bowl with water and allow to sit for at least 7 hours and up to overnight.

Drain the tapioca and set aside.

In a large saucepan mix milk and 3/4 cup of the sugar.

Over medium heat, bring milk and sugar to a simmer.

When little bubbles start forming around the edges of the pan, add the tapioca and reduce the heat to maintain just a simmer.

Continue to simmer for 25 minutes, or until tapioca balls are mostly clear, stirring frequently.

In a bowl, combine eggs and remaining 3/4 cup of sugar.

Temper the eggs by mixing small amounts of the hot mixture (about 1/4 cup at a time), until half of the hot mixture has been incorporated.

Add egg mixture back to the pan and stir well.

Cook and stir constantly for 2 minutes or until the pudding is thick.

Remove from heat and add vanilla.

Transfer to a bowl, cover with plastic wrap and chill.

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