Tapioca Pudding

4.82 from 102 votes

Old fashioned tapioca pudding using large pearls, just like old-fashioned diners used to serve.

Prep Time7

Cook Time30

Total Time7 30

Course: Desserts

Cuisine: American

Servings: Servings

Calories: 274kcal

Author: Elizabeth (Beth) Mueller

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 and reduce the heat to maintain just a simmer.
Continue to simmer for 25 minutes, or until tapioca balls are mostly clear, stirring frequently. (There should be no more than a tiny speak of white in the middle of the balls.)
In a bowl, combine eggs and remaining 3/4 cup of sugar.
Temper the eggs by mixing small amounts of the hot mixture (about 1/4 cup at a time), until half of the hot mixture has been incorporated.
Add egg mixture back to the pan and stir well.
Cook and stir constantly for 2 minutes or until the pudding is thick.
Remove from heat and add vanilla.
Transfer to a bowl, cover with plastic wrap and chill.

This may take a little longer than 25 minutes depending on how much liquid the tapioca pearls absorbed during soaking.
Can be made with less sugar, this will affect provided nutritional information.
To use small pearl tapioca, reduce the soaking time to 30 to 60 minutes. Follow the rest of the directions in the recipe and only simmer the small pearl tapioca just until to turns clear, 10 to 15 minutes.
To use instant tapioca, soak the tapioca for 5 minutes. Follow the directions in the recipe but reduce the simmering to 3 to 5 minutes or just until the tapioca pieces have turned clear.

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