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.
