Tapioca Pudding

Ingredients · 8 servings

• 100 gTapioca pearl
• 960 mlMilk
• 2Egg, beaten
• 150 gSugar
• 2 tspVanilla extract
• ½ tspSalt

Equipment

stovetop, saucepan, mixing bowl, whisk, wooden spoon, measuring cups, measuring spoons, timer, ladle, instant read thermometer, serving spoon, dessert bowls

Instructions

1. 1
   Set Mise Place

   Gather tapioca pearls, milk, eggs, sugar, vanilla extract, and salt; set out a saucepan, bowl, whisk, spoon, and measuring cups. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Soak Tapioca Pearls

   Combine tapioca pearls, milk, and salt in the saucepan, then rest for 30 minutes so the pearls hydrate before cooking. · 30 min

   What to look for: The pearls look slightly swollen and the milk is still fluid.

3. 3
   Heat Milk Mixture

   Heat the soaked mixture over medium heat, stirring often, until milk steams and pearls begin to turn translucent. · 12 min

   What to look for: Steam rises from the milk and the edges of the pearls look clear.

4. 4
   Temper Egg Custard

   Whisk eggs and sugar in a bowl until smooth, then slowly add 240 g hot milk mixture while whisking to warm the eggs. · 4 min

   What to look for: The egg mixture is smooth, pale, and warm without curdled bits.

5. 5
   Thicken The Pudding

   Pour the warmed egg mixture back into the saucepan, stirring constantly over low heat until thick and glossy at 82°C / 180°F. · 8 min

   What to look for: The pudding coats the spoon and the pearls are mostly translucent.

6. 6
   Finish With Vanilla

   Remove the pan from heat, stir in vanilla extract, and cool for 15 minutes, stirring twice to keep the pearls evenly suspended. · 15 min

   What to look for: The pudding is creamy, fragrant, and slightly thicker as it cools.

7. 7
   Serve The Pudding

   Serve warm, or chill until softly set, spooning each portion so every bowl has creamy custard and tender pearls. · 5 min

   What to look for: Each serving is creamy with tapioca pearls evenly distributed.