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Homemade tapioca pudding with small pearls in a creamy vanilla base.

Homemade Tapioca Pudding

Creamy small-pearl tapioca pudding made with milk, sugar and vanilla. The yolks thicken the custard, and beaten egg whites are folded in and gently heated through for a lighter finish. Plan ahead for an overnight soak.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Soaking 8 hours
Total Time 9 hours 40 minutes
Course Dessert
Cuisine American
Servings 6 small servings

Ingredients
  

  • 1/2 cup small pearl tapioca
  • 2 cups water for soaking; drain before cooking
  • 2 1/2 cups milk whole milk or 2%
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 egg yolks from the same 2 eggs as the whites
  • 2 egg whites from the same 2 eggs as the yolks; beaten to stiff peaks
  • 1 teaspoon vanilla extract

Instructions
 

  • Rinse the small tapioca pearls and place them in a bowl with the 2 cups of water. Cover and refrigerate overnight, about 8 hours. Drain well before cooking.
    Small tapioca pearls soaking in water before cooking.
  • Warm the milk and salt in the upper pan of a double boiler over gently simmering water. Stir in the drained tapioca. Cook over gentle heat for about 60 minutes, stirring often, until the pearls are tender and mostly translucent. Allow more time if the centers remain firm; keep the milk from boiling hard.
    Small tapioca pearls cooking gently in milk.
  • Whisk the sugar with the egg yolks until well combined and slightly lighter in color. Use the yolks and whites from the same 2 eggs.
    Egg yolks whisked with granulated sugar.
  • Gradually whisk small spoonfuls of hot tapioca and milk into the yolk mixture until it is warm and loosened, whisking continuously as you add each spoonful.
    Egg yolk mixture warmed with spoonfuls of hot tapioca pudding.
  • Return the warmed yolk mixture to the pan. Cook over gentle heat for about 10 to 15 minutes, stirring constantly, until thickened and the pudding reaches 160°F (71°C). Do not let it boil hard. Take the pan off the heat briefly.
    Thickened tapioca custard in the saucepan before folding in egg whites.
  • In a clean, dry bowl with clean beaters, beat the egg whites until they hold stiff peaks.
    Egg whites beaten to stiff peaks in a mixing bowl.
  • Gently fold the beaten whites into the warm pudding. Return the pan to low heat and stir carefully until the whites are incorporated and the whole mixture reaches 160°F (71°C). Allow about 3 minutes, or longer as needed. Avoid a hard boil.
    Beaten egg whites incorporated into warm tapioca pudding.
  • Remove from the heat and stir in the vanilla extract. Spoon into small serving bowls. Serve warm, or cover and refrigerate until cool and set. The pudding thickens further as it cools.
    Homemade tapioca pudding portioned into six small serving bowls.

Notes

Makes approximately 6 small servings, depending on portion size. All times are estimates. Total time includes the 8-hour soak, 15-minute preparation and approximately 85-minute cooking period; optional chilling is extra. Pearl size and brand can affect cooking time. The 2 cups of water are for soaking only and are drained away. Separate the same 2 eggs into the yolk and white quantities listed. A double boiler helps keep the milk over gentle heat. Cook the pearls until tender before adding the yolks. After folding in the beaten whites, heat the whole mixture gently to 160°F (71°C). The pudding should remain softly spoonable while warm because it thickens as it cools.