Ingredients:
½ cup small pearl tapioca (not instant)
2 ½ cups whole milk
½ cup heavy cream (optional for extra richness)
⅓ cup granulated sugar
2 large eggs
½ tsp salt
1 tsp vanilla extract
½ tsp almond extract (optional, for extra depth)
Ground cinnamon or nutmeg for garnish (optional)
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Instructions:
1. Soak the Tapioca:
In a bowl, soak the tapioca pearls in 1 cup of water for at least 30 minutes (or up to overnight). Drain excess water before cooking.
This helps soften the pearls for even cooking.
2. Cook the Pudding Base:
In a medium saucepan, combine the milk, heavy cream (if using), sugar, and salt.
Add the drained tapioca and bring to a gentle simmer over medium heat. Stir frequently to prevent sticking.
Cook for about 10–15 minutes until the tapioca pearls turn translucent and the mixture thickens slightly.
3. Temper the Eggs:
In a separate bowl, whisk the eggs.
Slowly ladle a bit of the hot milk mixture into the eggs while whisking constantly (this prevents scrambling).
Once tempered, pour the egg mixture back into the saucepan.
4. Finish Cooking:
Reduce heat to low and cook for another 3–5 minutes, stirring constantly, until the pudding thickens further.
Remove from heat and stir in the vanilla and almond extract.
5. Serve & Enjoy:
Serve warm for a cozy treat or chill for at least 2 hours for a cool, refreshing dessert.
Garnish with a sprinkle of cinnamon, nutmeg, or fresh berries if desired.
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Tips & Variations:
Dairy-Free Option: Use coconut milk or almond milk instead of dairy.
Extra Flavor: Add shredded coconut, chopped fruit, or a drizzle of caramel.
Chocolate Version: Stir in ¼ cup cocoa powder for a chocolate twist.
Would you like a variation to match a specific childhood memory or preference?
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