Total Time
1hr 5mins
Prep 35 mins
Cook 30 mins

I have never been able to make tapioca pudding that calls for beaten egg whites successfully and most all recipes call for it. I finally found this recipe and it is the BEST we have ever tasted--so creamy and rich and thick and dense. Very yummy. The original calls for a vanilla bean, but it can be subbed for vanilla extract and still tastes amazing.

Ingredients Nutrition

Directions

  1. In a heavy bottomed sauce pan combine 1 cup milk with tapioca pearls; let soak for at least 30 minutes.
  2. After soaking is done, whisk in egg, salt, sugar and remaining milk and vanilla bean (if using) scraping the paste with a knife and throw in the pod (if using vanilla extract add at the very end after pudding is complete).
  3. Over medium heat bring mixture barely to a boil (about 15 minutes) stirring constantly. Be very careful to keep stirring so not to scorch it. If it scorches it's no good, throw out and start over.
  4. When boiling reduce heat and let mixture fall to a simmer. Continue stirring until the tapioca is fully cooked and the pudding is thickened. This could take 20 to 45 minutes--watch your tapioca it will tell you when it is done. It will swell up and become almost entirely translucent. Taste often for doneness. I like my tapioca a little chewy.
  5. When finished remove from heat and add vanilla extract if using. Also if using the cinnamon/nutmeg add now, let cool a bit and enjoy.
  6. This is best served warm, but good cold too.

Reviews

(9)
Most Helpful

Perfect! I used all half-and-half, so the results were super creamy and rich. I put everything in a glass bowl in a pot of boiling water so that scorching wasn't an issue and I didn't have to stir constantly (although it still needs frequent stirring). Will definitely be using this recipe from now on. Thanks!

ItalianMama July 04, 2011

Yeah! I'm so glad to find a recipe that works without a double broiler and turns out perfect! I used the large frog-eye tapioca so I soaked it in the milk over night in the frig. I will double the recipe next time, as my husband devoured most of this batch which only made approximately 2 cups. Very yummy!

jeanieharding January 27, 2008

Delicious and simple. Loved that I didn't have to beat the egg whites separately. Just the right amount of sweetness. I made it with all 2% milk (because that's what I had) and it was great. I can see that having 1 Cup of half-n-half would be really good too. Thanks for posting this recipe.

Maven in the Making April 18, 2013

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