Exquisite Homemade Tapioca Pudding: A Creamy Delight
Tapioca pudding stands as a dessert that divides opinions, evoking both love and aversion. However, having been nurtured on the homemade rendition, I firmly belong to the camp of enthusiasts. This classic treat embodies creaminess, sweetness, and nostalgia, invoking cherished childhood recollections with every spoonful.
In an era where store-bought options dominate, I maintain staunchly that the homemade approach reigns supreme. The unparalleled richness and texture achieved at home far surpass anything prepackaged can offer. Fortunately, crafting this delicacy is surprisingly straightforward!
Ingredients:
- ½ cup small pearl tapioca
- 4 cups milk, whole or 2%
- ¾ cup white sugar
- 3 eggs
- ¾ cup white sugar (additional)
- 1 teaspoon vanilla
Instructions:
- Rinse tapioca pearls and soak them in water in a small bowl for 45-60 minutes.
- In a large saucepan, combine milk and the first ¾ cup of sugar. Bring to a simmer over medium heat. Once small bubbles appear, add the tapioca pearls and reduce heat to a gentle simmer. Stir occasionally and cook for an additional 15-20 minutes until pearls turn translucent.
- While the pearls cook, beat together eggs and the remaining ¾ cup of sugar in a medium-sized bowl.
- Slowly pour a steady stream of the hot mixture into the eggs, about a ⅓ cup at a time, stirring constantly. Repeat until half of the hot mixture has been incorporated into the eggs.
- Gradually pour the egg mixture back into the saucepan, stirring continuously.
- Cook for an additional 3-5 minutes or until the pudding begins to thicken (note: it will continue to thicken upon cooling).
- Remove from heat, stir in vanilla, and transfer to serving dishes. Chill until ready to serve.
Indulge in the rich, homemade goodness of tapioca pudding, a dessert that transcends trends and never fails to delight the senses.