Ingredients
Milk Mixture
- 3 cups whole milk
- ⅓ cup honey or maple syrup
- ½ cup small pearl tapioca (not instant or minute tapioca)
- ¼ teaspoon kosher salt
Egg Mixture
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the Tapioca: In a medium saucepan, combine the whole milk, honey or maple syrup, small pearl tapioca, and kosher salt. Stir to combine.
- Cook the Tapioca: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent the tapioca from sticking to the bottom. Continue to cook until the tapioca pearls become translucent and the mixture thickens slightly, about 15 to 20 minutes.
- Temper the Eggs: In a separate bowl, whisk the two large eggs. Slowly add about ½ cup of the hot tapioca mixture into the eggs while whisking constantly to temper them and prevent curdling.
- Combine and Finish Cooking: Pour the tempered egg mixture back into the saucepan with the rest of the tapioca pudding. Stir frequently over low heat until the pudding thickens further, about 3–5 minutes. Do not boil to avoid scrambling the eggs.
- Add Vanilla Extract: Remove the saucepan from heat and stir in the vanilla extract for aroma and flavor.
- Cool and Serve: Allow the pudding to cool slightly before serving. It can be enjoyed warm or chilled as desired. For a firmer texture, refrigerate for at least 2 hours before serving.
Notes
- Use small pearl tapioca specifically, not instant or minute varieties, to achieve the best texture.
- Stir frequently during cooking to prevent the tapioca from sticking and clumping.
- Tempering the eggs is crucial to prevent them from scrambling when added to the hot mixture.
- This pudding can be served warm or cold, depending on preference.
- Sweetness can be adjusted by varying the amount of honey or maple syrup used.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
