My new obsession

Tapioca Pudding
I was one of those kids who would decide something didn’t look good, and then convince myself it tasted terrible.

At least I know I’m not the only one, but now I kick myself for cheating myself out of years of delicious foods.

Like Tapioca pudding.
Tapioca Pudding

It looks lumpy. And maybe a little slimy. It must be gross! *Sigh*

I’ve now become obsessed with the stuff. Fortunately for me (and you), it’s really easy to make!

Although I’ve learned the hard way that there is a huge (huuuuuuge) difference between quick-cooking and regular tapioca pearls. (Duh! Are these honestly things I still struggle with? Apparently.)
Tapioca Pudding

You get to temper eggs, so you’ll feel very fancy. But that’s the hardest part.
Tapioca Pudding

Tapioca Pudding
Milk bubbles

Tapioca Pudding
Frothy foam!

Tapioca Pudding
This seems like it should be at least 6 servings, but it’s really just one. For me.

I’d better get more pearls soaking!

Tapioca Pudding
Indeed, this recipe will make 6 servings. Use that knowledge as you will.

Place 1/2 cup tapioca pearls (NOT the quick-cooking kind***) into a bowl and cover them generously with whole milk. Allow the pearls to soak for AT LEAST 8 HOURS. You may have to add more milk periodically as the pearls soak it up. The pearls will expand and become soft. After soaking, you will need:

3 cups whole milk
1/2 cup sugar
1/4 tsp salt
2 eggs, beaten
1 tsp vanilla

Place the soaked tapioca pearls, milk, sugar and salt into a large sauce pan over medium heat. Stir fairly constantly and bring the mixture to a gentle boil. Cook for about 5 minutes longer.
Slowly whisk about 1 cup of the hot milk mixture in with the beaten eggs to temper them. Then pour the egg mixture back into the milk mixture and bring everything to a gentle simmer for about 2 more minutes. The pudding will start to thicken considerably.
Remove the pudding from the heat and stir in the vanilla.

At this point, you can serve the pudding warm, or you can refrigerate it for later. I found that the pudding is best served the day you make it. Which is great because it doesn’t usually last longer than a day or two at my house.

***If you use quick-cooking tapioca pearls, skip the soaking process and just start the pearls, milk, sugar and salt in the saucepan together.

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