Homemade Tapioca Pudding is a cinch to make and tastes so much better than store bought. This recipe always gets rave reviews from friends and family. With just eight ingredients and a little bit of time even the novice cook can master this dessert dish.
There is nothing better than a creamy homemade pudding. Just ask my husband. This recipe, rice pudding, banana pudding, and chocolate pudding are just a few of our favorites.
It is a warm creamy pudding made from tapioca pearls, milk and or cream, and eggs. Tapioca pearls are starch balls made from the root of the cassava plant. The pearls give it that unique texture that we are so familiar with.
HOW TO MAKE HOMEMADE TAPIOCA PUDDING
Start by soaking the pearl tapioca in cool water in a saucepan (not over heat) until they plump up. It will take about 30 minutes. Then drain any unabsorbed water from the tapioca. Now add the milk, half and half, and salt. Bring it to a low bubbling simmer over medium heat stirring almost constantly. Then reduce the heat to low and slowly add the sugar stirring constantly. Cook until the pearls are plumped and the pudding has slightly thickened, stirring constantly and scraping the bottom of the pan.
Then remove the tapioca from the heat. Using a large spoon add a little bit of the hot tapioca mixture to the beaten eggs and whisk to combine. Do this several times to ensure that the beaten eggs have warmed. Then return the pan to medium low heat and slowly add the egg mixture. Cook until thickened to pudding consistency stirring constantly. Then remove from the heat and wait 1-2 minutes to stir in the vanilla. Continue to stir frequently while it cools to prevent a skin from forming. Serve warm or cover with plastic wrap to further prevent a skin from forming.
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