Old Fashioned Tapioca Pudding (Large‑Pearl, Stovetop Method)
The Steamy Comfort of Grandma’s Kitchen 🥛✨
I grew up believing there were only two cures for a lousy day: a splash in the creek and a bowl of old fashioned tapioca pudding. The silky custard, dotted with soft, translucent pearls, tasted like vanilla clouds and warm hugs. Mom kept a jar of large‑pearl tapioca in the pantry strictly for rainy afternoons when the house needed a little extra coziness.
Unlike boxed mixes, this stovetop version uses slow‑simmered pearls, whole milk, and a ribbon of egg custard stirred in at the end for luxurious body. The secret? Tempering the eggs with a ladle of hot pudding—quarter‑cup at a time—so they thicken without scrambling. Serve it warm for ultimate comfort or chilled with a spoonful of jam for summer picnics.
Dessert debate: Do you prefer tapioca pudding warm or straight‑from‑the‑fridge cold? Tell us below!
Why You’ll Love This Recipe
- Authentic large‑pearl texture—no instant tapioca shortcuts.
- Only seven pantry ingredients—milk, sugar, eggs, pearls, vanilla.
- Naturally gluten‑free and easily dairy‑free with coconut milk.
- Customizable with citrus zest, cocoa, or rum‑soaked raisins.
Ingredient Breakdown & Swaps
| Ingredient | Amount | Purpose | Swap Ideas |
|---|---|---|---|
| Large pearl tapioca | ½ cup (dry) | Chewy pearls | Small pearl—reduce soak to 30 min. |
| Water (for soaking) | Enough to cover | Hydrates pearls | Milk for richer soak. |
| Whole milk | 4 cups | Creamy base | 3 cups milk + 1 cup cream for extra luxe; coconut milk dairy‑free. |
| Granulated sugar | ¾ cup (in milk) + ¾ cup (with eggs) | Sweetens; stabilizes eggs | Maple syrup (reduce to ¾ cup total); coconut sugar. |
| Large eggs | 3 | Thickens custard | 2 eggs + 2 yolks for silkier texture. |
| Vanilla extract | 1 tsp | Classic aroma | ½ tsp vanilla + ½ tsp almond extract. |
| Pinch salt | Optional | Balances sweetness | ¼ tsp kosher salt. |
Pearl tip: A minimum two‑hour soak ensures even cooking—overnight is fine, just refrigerate.
Equipment Checklist
- Medium saucepan (heavy‑bottom)
- Heatproof spatula or wooden spoon
- Ladle & small mixing bowl (for tempering)
- Medium serving dish or individual ramekins
- Instant‑read thermometer (optional but helpful)
Detailed Instructions
1 | Soak the Pearls (2 hr+)
Place ½ cup large pearl tapioca in bowl; cover with 2–3 inches cold water. Soak at least 2 hours (or overnight, refrigerated). Drain.
2 | Simmer Milk & Sugar (10 min)
In heavy saucepan combine 4 cups whole milk and ¾ cup sugar. Bring to gentle simmer over medium—small bubbles around edge, not a rolling boil. Stir to dissolve sugar.
3 | Cook Tapioca (25–30 min)
Add soaked, drained pearls. Reduce heat to low; cook 25–30 minutes, stirring every 3 minutes, until pearls turn mostly translucent (tiny white dots in center OK) and mixture thickens slightly (about 190 °F).
4 | Temper Eggs (3 min)
In separate bowl whisk 3 eggs with remaining ¾ cup sugar. Ladle in ¼ cup hot pudding while whisking; repeat 4 times (1 cup total) to warm eggs without scrambling.
5 | Finish Custard (3 min)
Slowly pour tempered eggs into pot, stirring constantly. Cook 2–3 minutes more over low until pudding coats back of spoon (around 180 °F). Remove from heat; stir in 1 tsp vanilla and pinch salt.
6 | Cool & Serve
Pour pudding into serving dish. Press plastic wrap directly on surface to prevent skin if chilling. Serve warm after 15 min rest or refrigerate 2 hours for cold set.
Make‑Ahead & Storage
- Fridge: 5 days, covered.
- Skin prevention: press wrap or sprinkle sugar on surface.
- Reheat: microwave 30 sec bursts, stir, splash milk.
- Freeze: Not recommended—pearls turn gummy.
Flavor Variations
| Twist | Add‑In | Note |
|---|---|---|
| Coconut Tapioca | Replace 2 cups milk with coconut milk; top with toasted coconut | Tropical. |
| Lemon Custard | Add 1 Tbsp zest + 1 tsp juice at finish | Bright & tangy. |
| Mocha | Dissolve 1 Tbsp cocoa and 1 tsp instant espresso in milk | Coffeehouse vibe. |
| Maple‑Pecan | Use maple syrup (¾ cup) + sprinkle toasted pecans | Fall treat. |
Nutrition Snapshot (1/8 dish)
Calories : 280 | Fat : 8 g | Carbs : 43 g | Protein : 8 g | Calcium : 18 % DV
Troubleshooting Corner
| Problem | Cause | Fix |
|---|---|---|
| Pearls hard/white | Insufficient soak or cook time | Soak longer; simmer until translucent. |
| Curdled custard | Temp too high after eggs | Keep below simmer; constant stirring. |
| Too thin | Under‑reduced milk | Cook pearls longer before adding eggs. |
Tiny Kitchen Science – Why Tempering Matters
Egg proteins coagulate at ~160 °F. Adding hot pudding slowly raises their temp so they thicken evenly instead of clumping—yielding silky custard.
FAQ (Schema‑Ready)
Q – Can I use instant tapioca? Reduce cook to 10 min; pearls smaller, texture less chewy.
Q – Dairy‑free option? Yes—full‑fat coconut milk + ¼ cup water; flavor slightly tropical.
Q – Can I cut sugar? Use 1 cup total; texture slightly looser.
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Old Fashioned Tapioca Pudding
Ingredients
- * ½ cup large pearl tapioca soaked 2 hr & drained
- * 4 cups whole milk
- * 1 ½ cups sugar divided
- * 3 large eggs
- * 1 tsp vanilla extract
- * Pinch salt optional
Instructions
- # Soak tapioca in water 2 hr; drain.
- # Simmer milk with ¾ cup sugar. Add tapioca; cook 25–30 min until translucent.
- # Whisk eggs with remaining ¾ cup sugar. Temper with 1 cup hot pudding.
- # Stir tempered eggs into pot; cook 2–3 min until thick.
- # Remove from heat; add vanilla & salt. Pour into dish; cool 15 min and serve warm or chill.
Notes
* Add lemon zest for citrus twist.
