Making Your Own Tapioca Pudding—If you ask around, you could find that tapioca pudding is the most divisive kind of pudding. The sight of it makes some people gag, while others like it. I totally belong to the “love it” group, maybe because I had the handmade kind when I was a kid. Delicious, creamy, and a timeless dessert, it never fails to please. Reminiscences of carefree childhood days are rekindled with every mouthful.
I think handmade is the best option, even if you don’t see many people preparing it these days. The handmade pudding is so much better than the store-bought one. Fortunately, it’s not hard to whip up!
Tapioca Pudding Recipe for Homemade Dessert
25/32 cup of tiny pearl tapioca
¾ cup of white sugar and 4 cups of milk, either whole or 2%
Three eggs
1/4 cup of white sugar and an extra teaspoon of vanilla
Making Tapioca Pudding at Home
After rinsing, place tapioca pearls in a small dish and add water to cover. Wait 45 to 60 minutes to soak.
Put the milk and the first quarter cup of sugar into a big pot. Reduce heat to medium and simmer mixture. When little bubbles start to pop, stir in the tapioca pearls and bring the mixture to a low boil. Once the pearls start to become translucent, simmer for another fifteen to twenty minutes, stirring often.
Combine the eggs and the remaining 1/4 cup of sugar in a medium-sized bowl and beat while the pearls boil.
While stirring continuously, slowly add the heated mixture to the eggs, about 1/4 cup at a time. Keep going until the eggs have been beaten with half of the heated mixture.
While stirring constantly, slowly pour the egg mixture back into the pot.
Keep cooking for another three to five minutes, or until the pudding begins to thicken; it will thicken more while it cools.
Whisk in the vanilla after taking off the stove. Place on serving platters and refrigerate until ready to use.