🥛 Classic Creamy Tapioca Pudding 🍮
This recipe yields a classic, comforting Tapioca Pudding with small, translucent pearls suspended in a rich, creamy custard base. The use of Half & Half, milk, and tempered eggs ensures a **smooth, silky texture** and deep flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cold water | 1 cup |
| Small tapioca pearls | ½ cup |
| White sugar | ½ cup |
| Half & Half | 1 cup |
| Vanilla extract | 1 teaspoon |
| Milk | 2 cups |
| Salt | ⅛ teaspoon |
| Beaten eggs | 2 |
How To Make Classic Creamy Tapioca Pudding
- **Soak Tapioca:** In a medium bowl, combine **1 cup of cold water** and the tapioca pearls. Let them **soak for at least 30 minutes**.
- **Heat Milk and Half & Half:** In a medium saucepan, combine the **Half & Half** and **milk**. Heat over medium heat until the mixture is **steaming but has not yet boiled**.
- **Add Tapioca and Sugar:** Drain the soaked tapioca and add the pearls to the heated milk mixture. Stir in the sugar and salt. Cook over medium heat, stirring frequently, until the mixture has **thickened** and the tapioca pearls are **translucent**.
- **Temper Eggs:** In a small bowl, lightly beat the eggs. Gradually add a small amount (about ½ cup) of the **hot tapioca mixture** to the beaten eggs, **whisking constantly**. This step is crucial to prevent the eggs from scrambling.
- **Combine and Cook:** Pour the **tempered egg mixture** back into the saucepan with the tapioca mixture, **stirring constantly**. Cook over medium heat until the pudding thickens further. Do not let it boil.
- **Finish, Cool, and Serve:** Remove the saucepan from the heat and stir in the **vanilla extract**. Transfer the pudding to a large bowl or individual serving dishes. Allow it to cool to room temperature, then cover and **refrigerate for at least 2 hours** before serving.
Enjoy this timeless dessert! Would you like a suggestion for a **topping or flavor variation** for this Tapioca Pudding?