Ingredients :
- 1/2 cup small pearl tapioca
- 3 cups milk (whole milk is preferable for creaminess)
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Optional: Ground cinnamon or nutmeg for garnish
Préparations :
- Soak Tapioca: In a medium-sized saucepan, combine the tapioca pearls and 1 1/2 cups of milk. Let them soak for 30 minutes.
- Combine Ingredients: After soaking, add the remaining 1 1/2 cups of milk and salt to the saucepan. Place it over medium heat and bring the mixture to a simmer. Stir frequently to prevent sticking and ensure the tapioca cooks evenly.
- Beat Eggs and Sugar: While the tapioca is simmering, in a separate bowl, whisk together the eggs and sugar until well combined.
- Temper Eggs: Once the tapioca mixture reaches a simmer, slowly pour about 1/2 cup of the hot tapioca mixture into the egg mixture, whisking constantly. This step, called tempering, helps prevent the eggs from scrambling when added to the hot liquid.
- Combine Mixtures: Pour the egg mixture back into the saucepan with the rest of the tapioca mixture, stirring constantly.
- Cook until Thickened: Cook the pudding over medium heat, stirring constantly, until it thickens. This typically takes about 10-15 minutes. Be patient and continue stirring to prevent lumps and ensure the pudding cooks evenly.
- Add Vanilla: Once the pudding has thickened to your desired consistency, remove it from the heat and stir in the vanilla extract.
- Cool and Serve: Transfer the pudding to a serving dish or individual serving bowls. Allow it to cool at room temperature for a bit, then refrigerate until chilled.
- Garnish and Serve: Before serving, you can sprinkle a bit of ground cinnamon or nutmeg on top for added flavor and presentation.
- Enjoy: Serve the tapioca pudding chilled and enjoy its creamy texture and comforting flavor!
ENJOY