At least I know I’m not the only one, but now I kick myself for cheating myself out of years of delicious foods.
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!
I’d better get more pearls soaking!
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.