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| Classic Tapioca Pudding Recipes |
- PREP 10 mins
- COOK 15 mins
- READY IN 25 mins
Ingredients
Original recipe makes 6 servings
- 3 cups whole milk
- 1/2 cup quick-cooking tapioca
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 2 eggs, beaten
- 1/2 teaspoon vanilla extract
Directions
- Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
- Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
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