Signing you in…

Fluffy Vanilla Tapioca Pudding

Fluffy Vanilla Tapioca Pudding

This classic tapioca pudding is simmered slowly until the pearls turn tender and translucent, then lightened with beaten egg whites for a soft, fluffy texture. Vanilla and whole milk give it a creamy custard flavor that is delicious warm or chilled.

Prep: 35 min · Cook: 25 min · Total: 60 min · Serves: 6

Ingredients

  • 4 cups whole milk (divided)
  • 0.5 cup granulated sugar (divided)
  • 2 tsp vanilla extract
  • 0.125 tsp cream of tartar
  • 0.25 tsp fine salt
  • 0.5 cup small pearl tapioca
  • 2 eggs large eggs (separated)

Instructions

  1. Place 0.5 cup small pearl tapioca in a medium bowl, add 2 cups whole milk, stir with a spoon, and let it soak at room temperature for 30 minutes until the pearls look slightly swollen and the milk is partially absorbed.
  2. Separate 2 large eggs into two clean bowls, keeping the yolks in a small heatproof bowl and the whites in a medium mixing bowl; wash your hands and any surfaces that touched raw egg before continuing.
  3. Whisk the egg yolks with 0.25 cup granulated sugar in the small heatproof bowl for about 1 minute, until the mixture looks smooth, pale yellow, and slightly thickened.
  4. Transfer the soaked tapioca mixture to a 3-quart heavy-bottomed saucepan, then add the remaining 2 cups whole milk, the remaining 0.25 cup granulated sugar, and 0.25 tsp fine salt.
  5. Set the saucepan over medium heat and cook, stirring frequently with a silicone spatula, for 8-10 minutes until the milk is steaming, small bubbles form around the edge of the pan, and the tapioca pearls begin to turn translucent; do not let the mixture boil hard.
  6. Slowly ladle about 0.5 cup of the hot tapioca mixture into the yolk mixture while whisking constantly for 30 seconds, then repeat with another 0.5 cup to warm the yolks without scrambling them.
  7. Pour the tempered yolk mixture back into the 3-quart saucepan and cook over medium-low heat, stirring constantly and scraping the bottom and corners of the pan, for 5-7 minutes until the pudding thickens enough to coat the spatula and reaches 160°F (71°C) on an instant-read thermometer for safe egg doneness.
  8. Remove the saucepan from the heat, stir in 2 tsp vanilla extract with the silicone spatula, and let the pudding stand off the heat for 3 minutes while you beat the egg whites.
  9. Add 0.125 tsp cream of tartar to the egg whites and beat them in the medium mixing bowl with an electric mixer on medium-high speed for 2-3 minutes, until glossy soft peaks form that bend slightly when the beaters are lifted.
  10. Fold one-third of the beaten egg whites into the hot pudding with a silicone spatula to lighten it, then gently fold in the remaining whites in two additions until no large white streaks remain and the pudding looks airy.
  11. Return the saucepan to low heat and cook the folded pudding, stirring gently but continuously, for 2-3 minutes until the mixture is uniformly hot, slightly thickened, and again registers 160°F (71°C) on an instant-read thermometer.
  12. Spoon the pudding into six 6-ounce dessert dishes, let it cool at room temperature for 15 minutes, then serve warm or cover and refrigerate for at least 2 hours until chilled and softly set.

Nutrition (per serving)

  • Calories: 233
  • Protein: 7 g
  • Fat: 7 g
  • Carbohydrates: 36 g
  • Fiber: 0 g
  • Sugar: 25 g
  • Sodium: 192 mg

More Recipes