Tapioca Pudding

Ingredients

• 1/2 cup Small Pearl Tapioca
• 4 cups Milk (dairy or non-dairy)
• 1/2 cup Granulated Sugar
• 2 Large Eggs
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Pinch of Salt
• 1/4 teaspoon Ground Cinnamon (optional)
• 1/8 teaspoon Nutmeg (optional)
• 1 tablespoon Butter (dairy or non-dairy)
• 1/4 cup Heavy Cream (optional, for extra richness)
• 1/2 teaspoon Lemon Zest
• 2 tablespoons Brown Sugar (optional)
• 1/4 cup Raisins (optional)

Instructions

1. 1

   Soak the tapioca pearls in 1 cup of milk for at least 30 minutes, or up to a few hours, to soften them.

2. 2

   In a medium saucepan, combine the soaked tapioca, remaining 3 cups of milk, sugar, salt, cinnamon and nutmeg(if using).

3. 3

   Cook over medium heat, stirring constantly, until the mixture begins to simmer. Be careful not to let it scorch.

4. 4

   In a separate small bowl, whisk together the eggs until lightly beaten.

5. 5

   Temper the eggs: Slowly drizzle about 1/2 cup of the hot tapioca mixture into the eggs, whisking constantly to prevent curdling.

6. 6

   Pour the tempered egg mixture back into the saucepan with the remaining tapioca mixture.

7. 7

   Continue to cook over low heat, stirring constantly, until the pudding thickens enough to coat the back of a spoon (about 5-10 minutes).

8. 8

   Remove from heat and stir in the vanilla extract and butter. Add raisins (if using) and lemon zest.

9. 9

   If using, stir in the heavy cream for extra richness.

10. 10

    Pour the pudding into individual serving dishes or a large bowl. Sprinkle with brown sugar (if using). Refrigerate for at least 2 hours to chill completely before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.