Classic Tapioca Pudding recipe

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Ingredients

3 cups whole milk
½ cup quick-cooking tapioca
½ cup white sugar
¼ teaspoon salt
2 eggs, beaten
½ teaspoon vanilla extract

Nutrition Info

209.2 calories
carbohydrate: 33 g
cholesterol: 74.2 mg
fat: 5.6 g
fiber: : -
protein: 7.4 g
saturatedFat: 2.8 g
servingSize: -
sodium: 169.1 mg
sugar: 22.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low, cook and stir 5 minutes longer.

  2. Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat, cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

Recipe Yield

6 servings

Recipe Note

A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.

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