Directions
1. Hydrate the Tapioca
- Combine tapioca pearls and milk in a medium saucepan. Let sit 20–30 minutes to soften.
2. Cook the Base
- Heat over medium-low. Stir in sugar and cook, stirring frequently, until the mixture steams and pearls turn translucent (10–15 minutes). Keep heat gentle to prevent scorching.
3. Temper the Egg
- In a small bowl, beat the egg. Slowly whisk in a few spoonfuls of the hot tapioca mixture to warm it gradually.
4. Finish the Pudding
- Return the tempered egg to the saucepan, stirring constantly. Cook 3–5 more minutes until slightly thickened and the pearls are mostly translucent. It should coat the back of a spoon.
5. Rest & Adjust
- Remove from heat. Let sit 10 minutes, stirring occasionally to prevent a skin. Taste and adjust sweetness if needed.
6. Serve
- Warm: Enjoy immediately for a custardy texture.
- Cold: Transfer to bowls or jars, cover, and chill 1–2 hours. Stir in a splash of milk if too thick.
Simple, nostalgic, and endlessly comforting—this tapioca pudding proves that the best desserts don’t require much fuss.
