Certainly! Here’s a simple recipe for Tapioca Pudding:
Ingredients:
- 1/2 cup small pearl tapioca
- 2 1/2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- Ground cinnamon or nutmeg for garnish (optional)
Instructions:
- Soak Tapioca:
- Rinse the tapioca pearls under cold water. In a bowl, combine the tapioca with 1 1/2 cups of water and let it soak for at least 30 minutes. Drain any excess water.
- Combine Ingredients:
- In a medium saucepan, combine the soaked tapioca, whole milk, sugar, and salt. Stir well.
- Bring to a Simmer:
- Over medium heat, bring the mixture to a gentle simmer, stirring constantly to prevent the tapioca from sticking to the bottom of the pan.
- Cook Tapioca:
- Once it starts simmering, reduce the heat to low and continue cooking, stirring frequently, for about 15-20 minutes or until the tapioca pearls become translucent and the mixture thickens.
- Temper Eggs:
- In a separate bowl, beat the eggs. Take a small amount of the hot tapioca mixture and slowly whisk it into the beaten eggs. This helps to temper the eggs, preventing them from scrambling when added to the hot mixture.
- Add Eggs to Tapioca:
- Pour the tempered egg mixture back into the saucepan with the tapioca, stirring continuously.
- Cook Until Thickened:
- Continue to cook the tapioca pudding over low heat, stirring, until the mixture thickens and the eggs are fully incorporated. This should take about 5 minutes.
- Add Vanilla:
- Remove the saucepan from heat and stir in the vanilla extract.
- Cool and Serve:
- Allow the tapioca pudding to cool for a few minutes before transferring it to serving dishes. You can serve it warm or chilled in the refrigerator.
- Optional Garnish:
- Sprinkle with ground cinnamon or nutmeg before serving if desired.
Enjoy your homemade tapioca pudding! It’s a classic, comforting dessert with a delightful texture from the tapioca pearls.
