Vanilla tapioca pudding
A creamy pudding of small tapioca pearls in whole milk with vanilla, thickened with eggs and served cold.
Active time35 min
Cooking40 min
Total3 h 30 minResting : 2 h 30 min
Add to my week
Loading your week…
Ingredients
- 750 ml whole milk
- 2 large eggs
- 10 ml vanilla extract
- ½ tsp fine salt
- 100 g white sugar
- 75 g small dry non-instant tapioca pearls for cooking without soaking
Preparation
Check that the chosen small pearls need no soaking. Heat milk, pearls and salt in a heavy-based saucepan for about 5 minutes until barely simmering, then reduce to the lowest heat. Cook for about 30 minutes, stirring the base often and adding sugar gradually. Pearls should swell and turn tender and almost translucent. Gently cook longer if their centres remain hard, without a rolling boil.
750 ml whole milk½ tsp fine salt100 g white sugar75 g small dry non-instant tapioca pearls for cooking without soaking- heavy-based saucepan
- spoon
Break and beat eggs in a bowl. Gradually whisk in a few spoonfuls of the hot mixture, then return to the saucepan. Gently cook for about 5 minutes, stirring until thickened and at 82 °C on a thermometer, without boiling. Divide between bowls and cool for 30 minutes, then stir in vanilla. Cover and refrigerate for 120 minutes. The pudding thickens further as it chills.
2 large eggs10 ml vanilla extract- bowl
- whisk
- spoon
- heavy-based saucepan
- food thermometer
- serving bowls
- covers
Allergens
- Eggs
- Milk
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration