Recipe for Old Fashioned Large Pearl Tapioca Pudding takes some time to cook right, but it is worth every last minute spent waiting for this delicacy to come out of the refrigerator.
Large Pearl Tapioca Pudding! What else is there to say?
Tapioca pudding might be the epitome of comfort foods.
It brings memories of worn out diners that have stood the test of time, grandmother’s kitchens with smells only grandmothers’ houses can produce and simpler times.
I used to buy the stuff in the container for Ron when he was little.
He loved this stuff, he called it “tappy O da pudding”.
Ron rarely eats it now, he doesn’t care much for processed foods.
Perhaps he might try eating it again now with this recipe.
Pass on a love for tapioca pudding to his family.
I believe the key to good tapioca may be starting with large pearl tapioca.
No small tapioca for me and certainly no instant. I have had poor luck with both of those.
The packages always say to soak the tapioca overnight, but I only ever soak mine for about 7 hours.
It cooks up beautifully, even as a double batch.
With that being said, I have also had days that I had to cook the pudding a few minutes longer because of my impatience.
It’s a trade-off, a few hours of soaking time for few minutes of cooking time.
Either way, make sure that you keep an eye on the pudding as it cooks.
Those balls may start sticking to the bottom of the pan.
You also want to avoid any browned bits of pudding.
There is no way to filter those out because of the tapioca pearls.
If you don’t know what tapioca is because none of your older relatives ever made you tapioca pudding, then you might be more familiar with the large black tapioca pearls commonly found in at the bottom of your bubble tea.
Your local boba house might just call them black pearls, they are really just large pearl tapioca that gets its color from the addition of brown sugar.
Leaf TV has a great explanation of this process.
Boba is available at larger Asian markets.
The colored tapioca would be fine but may cause a discoloration of the pudding. It should not affect the taste though.
You can easily double this recipe, but unless you are feeding a crowd I do not recommend doubling it.
It makes a ton of pudding.
It is good warm, trust me, I couldn’t wait a minute longer and had to try some as soon as it was cool enough to get into my mouth.
The tapioca pudding was perfect once it cooled overnight.
When cooling, make sure it is covered with plastic wrap setting directly on top of the pudding. This prevents a skin from forming on top.
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- 1/2 cup large tapioca pearls
- 4 cups whole milk
- 1 1/2 cup sugar, divided
- 3 eggs, beaten
- 1 tsp vanilla
- Place tapioca pearls in a bowl and fill with water.
- Stir the tapioca around and drain.
- Refill the bowl with water and allow to sit for at least 7 hours and up to overnight.
- Drain the tapioca and set aside.
- In a large saucepan mix milk and 3/4 cup of the sugar.
- Over medium heat, bring milk and sugar to a simmer.
- When little bubbles start forming around the edges of the pan, add the tapioca.
- Continue to simmer for 25 minutes, or until tapioca balls are mostly clear, stirring frequently.
- In a bowl, combine eggs and remaining 3/4 cup of sugar.
- Temper the eggs by mixing small amounts of the hot milk, sugar, and tapioca mixture until half of the hot mixture has been incorporated.
- Add egg mixture to the pan and stir well.
- Bring to a boil and stir constantly for 2 minutes or until mixture is thick.
- Remove from heat and add vanilla.
- Transfer to a bowl, cover with plastic wrap and chill.
Can be made with less sugar, this will affect provided nutritional information.
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- Reese Large Pearl Tapioca, 7-Ounces (Pack of 6)
- Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces
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Serving Size:1 Cup
Amount Per Serving:Calories: 274 Total Fat: 5.6g Saturated Fat: 2.8g Cholesterol: 74mg Sodium: 72mg Carbohydrates: 52.2g Fiber: 0g Sugar: 44.1g Protein: 6g