Dessert: United States – Tapioca Pudding

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 30 min

Total 1 hr

Ingredients

- 1/2 cup (85 g) small pearl tapioca
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, approx. 3.5 oz (100 g) total, lightly beaten
- 1 tsp (5 ml) vanilla extract
- 1/8 tsp (0.5 g) salt
- 1 cup (150 g) mixed berries (strawberries, blueberries, raspberries), fresh or thawed frozen, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the tapioca in a medium bowl and cover with 1 cup (240 ml) of the milk; let soak 30 minutes, stirring occasionally, until pearls soften and liquid is partly absorbed.
2. In a medium saucepan, combine the remaining 1 cup (240 ml) milk, heavy cream, and salt; bring to a gentle simmer over medium heat.
3. Stir the soaked tapioca into the simmering milk mixture. Reduce heat to low and cook, stirring frequently, until pearls are translucent and mixture thickens, about 15–20 minutes.
4. In a small bowl, whisk the beaten eggs with the sugar until just combined. Temper the eggs by whisking 2–3 tablespoons (30 to 45 ml) of the hot tapioca mixture into the eggs, then slowly whisk the warmed egg mixture back into the saucepan.
5. Cook over low heat for 2–3 minutes more, stirring constantly, until the pudding is thick enough to coat the back of a spoon. Do not boil after adding eggs.
6. Remove from heat and stir in vanilla extract. Let cool slightly, then transfer to serving bowls; cover and chill if you prefer it cold.
7. Serve warm or chilled topped with 1 cup (150 g) mixed berries per batch, dividing evenly among servings.

1. Place the tapioca in a medium bowl and cover with 1 cup (240 ml) of the milk; let soak 30 minutes, stirring occasionally, until pearls soften and liquid is partly absorbed.
2. In a medium saucepan, combine the remaining 1 cup (240 ml) milk, heavy cream, and salt; bring to a gentle simmer over medium heat.
3. Stir the soaked tapioca into the simmering milk mixture. Reduce heat to low and cook, stirring frequently, until pearls are translucent and mixture thickens, about 15–20 minutes.
4. In a small bowl, whisk the beaten eggs with the sugar until just combined. Temper the eggs by whisking 2–3 tablespoons of the hot tapioca mixture into the eggs, then slowly whisk the warmed egg mixture back into the saucepan.
5. Cook over low heat for 2–3 minutes more, stirring constantly, until the pudding is thick enough to coat the back of a spoon. Do not boil after adding eggs.
6. Remove from heat and stir in vanilla extract. Let cool slightly, then transfer to serving bowls; cover and chill if you prefer it cold.
7. Serve warm or chilled topped with 1 cup (150 g) mixed berries per batch, dividing evenly among servings.