Vanilla Bean Tapioca Pudding is a timeless dessert that combines creamy custard with delicate pearls of tapioca, elevated by the warm aroma of real vanilla. Each spoonful is velvety, lightly sweet, and filled with comforting flavor that feels both nostalgic and gourmet.
Tapioca, made from the cassava root, has been cherished for centuries. Originating in South America, it eventually found its way into kitchens worldwide, becoming a beloved staple in classic home desserts. Adding vanilla bean gives this traditional pudding a luxurious twist, making it feel modern while staying true to its roots.
This recipe balances richness from whole milk and cream with the depth of vanilla, resulting in a pudding that’s smooth, fragrant, and versatile. Served chilled, it’s refreshing and elegant, yet slightly warm it becomes a cozy and soothing finish to any meal.
Recipe Yield: 6 servings
INGREDIENTS
3 cups whole milk
½ cup small pearl tapioca (not instant)
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract or scraped seeds from 1 vanilla bean
¼ tsp salt
½ cup heavy cream
INSTRUCTIONS
1. Soak the tapioca:
Place tapioca pearls in a bowl and cover with 1 cup cold water. Let soak for 30 minutes, then drain well.
2. Heat the base:
In a medium saucepan, combine milk, sugar, and salt. Stir in drained tapioca. Bring mixture to a gentle simmer over medium-low heat, stirring often to prevent sticking.
3. Temper the eggs:
In a small bowl, whisk eggs until smooth. Slowly add ½ cup of the hot tapioca mixture into the eggs, whisking constantly. Gradually pour the tempered eggs back into the saucepan while stirring.
4. Cook until thickened:
Continue cooking over low heat, stirring constantly, for 10–12 minutes, until pudding thickens and pearls are mostly translucent. Do not boil.
5. Finish with cream and vanilla:
Remove from heat. Stir in heavy cream and vanilla extract or seeds for a rich, fragrant finish.
6. Chill and serve:
Transfer pudding to individual cups or a serving bowl. Cover surface with plastic wrap to prevent skin from forming. Chill at least 2 hours before serving. Serve cold or slightly warm.
Helpful Tips to Perfect This Recipe
- Soak the pearls properly: Soaking helps the tapioca pearls cook evenly and prevents them from being chewy.
- Keep stirring: Stirring consistently avoids lumps and ensures a creamy, smooth texture.
- Upgrade the vanilla: Using real vanilla bean adds an upscale flavor and beautiful specks throughout the pudding.
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