Classic Large Pearl Tapioca Pudding: Creamy and Delightful Dessert

Large Pearl Tapioca Pudding (Aka Eyeball Pudding)

Tapioca pudding holds a special place in my heart, especially since it’s a favorite of my husband and his parents. Every time they visit, I make sure to whip up a batch of this creamy, indulgent dessert. Large pearl tapioca, though somewhat elusive in regular grocery stores, can often be found in Asian markets. It’s a bit of a culinary adventure, but the end result is well worth the effort. Here’s how to make this classic dessert that’s sure to delight everyone at the table.

Ingredients

• 3 1/2 cups large pearl tapioca
• 5 cups milk
• 1/4 teaspoon salt
• 2 eggs
• 1 cup granulated sugar, divided
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Milk
   Start by bringing the milk to a boil in a double boiler set over simmering water. This gentle heat method prevents the milk from scorching, ensuring a smooth pudding base.

   Related Articles

   • 
     Lettuce-Wrapped Fish Delight: A Guilt-Free Culinary Marvel
   • 
     Ultimate Scottish Haggis Recipe: Authentic Flavors, Modern Twist
   • 
     Creamy Mock Devonshire Delight
   • 
     Crispy General Tso’s Delight

2. Cook the Tapioca
   Once the milk is boiling, add the salt and the large pearl tapioca. Stir the mixture continuously to keep the tapioca from sticking to the bottom of the boiler. Cook the tapioca in the double boiler for approximately 1 hour, or until the tapioca pearls become clear and the milk thickens to a pudding-like consistency.

3. Prepare the Egg Whites
   While the tapioca is cooking, separate the eggs, placing the whites in a large mixing bowl. Beat the egg whites with 1/2 cup of the granulated sugar until they form firm peaks. Set the beaten egg whites aside.

4. Prepare the Egg Yolks
   In another bowl, beat the egg yolks with the remaining 1/2 cup of sugar until they are light and creamy. To temper the yolks and prevent curdling, gradually mix some of the hot tapioca custard into the yolks, stirring constantly.

5. Combine Yolks with Custard
   Stir the tempered egg yolks back into the hot tapioca custard mixture. Continue cooking over the double boiler for an additional 15 minutes, stirring frequently.

6. Add Vanilla
   Remove the custard from heat and stir in the vanilla extract, giving it a nice, aromatic flavor.

7. Fold in Egg Whites
   Gently fold the beaten egg whites into the tapioca custard mixture. This step adds a light, airy texture to the pudding.

8. Chill and Serve
   Pour the finished tapioca pudding into a serving bowl. Cover and refrigerate for at least 1 hour to allow it to chill and set properly. The pudding will thicken further as it cools, resulting in a deliciously creamy dessert.

Serving

Serve chilled, and enjoy this delightful dessert that’s as pleasing to the eye as it is to the palate. The large pearl tapioca creates a beautiful, pearl-like texture that’s both satisfying and nostalgic.

This recipe yields about 8 servings of tapioca pudding, making it perfect for sharing with family and friends. Whether you’re reminiscing over childhood favorites or introducing this classic treat to new taste buds, this pudding is sure to be a hit.

Nutritional Information (Per Serving)

• Calories: 258.5
• Fat: 6.8 g
• Saturated Fat: 3.9 g
• Cholesterol: 67.8 mg
• Sodium: 165.6 mg
• Carbohydrates: 43.3 g
• Fiber: 0.1 g
• Sugar: 25.5 g
• Protein: 6.6 g

This creamy tapioca pudding is not only a treat for the taste buds but also a lovely addition to any dessert table. Enjoy making and savoring this delightful dessert with your loved ones!