Rediscovering a Lost Treasure: My Mother’s Tapioca Pudding Recipe
Ingredients
- Tiny pearl tapioca: 25/32 cup
- White sugar: 3/4 cup
- Whole or 2% milk: 4 cups
- Eggs: 3
- Salt: Pinch
- Vanilla extract (optional): 1 teaspoon
- Ground cinnamon or nutmeg (optional): For garnish
Preparation Steps
1. Soak the Tapioca
In a medium bowl, combine the tapioca pearls with enough cold water to cover them. Let the tapioca soak for at least 30 minutes or follow the package instructions.
2. Prepare the Pudding Mixture
In a heavy-bottomed saucepan, whisk together the sugar, milk, eggs, and salt until thoroughly combined. Drain the soaked tapioca pearls and add them to the saucepan with the pudding mixture. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly to prevent the tapioca from sticking to the bottom.
3. Cook the Pudding
Once the mixture reaches a boil, reduce the heat to low and let it simmer gently for 15-20 minutes, stirring frequently. Continue cooking until the tapioca pearls are translucent and the mixture has thickened to a pudding-like consistency. Remove the saucepan from the heat and stir in the vanilla extract, if using.
4. Serve and Garnish
Transfer the tapioca pudding to individual serving bowls or a large serving dish. Allow the pudding to cool slightly before serving, or chill it in the refrigerator for a few hours for a cold dessert. Garnish each serving with a sprinkle of ground cinnamon or nutmeg, if desired.
This tapioca pudding recipe has become a beloved addition to my kitchen, bringing back fond memories with each spoonful. Enjoy!