Ingredients Jump to Instructions ↓

  1. 3 cups whole milk

  2. 1/3 cup small tapioca pearls

  3. 3 large egg yolks (Save whites for later use, freeze),beaten lightly

  4. 1/4 teaspoon salt

  5. 1/3 cup granulated sugar

  6. 1 teaspoon vanilla extract Heavy duty thick medium pot, bottom of pressure cooker

Instructions Jump to Ingredients ↑

  1. This recipe needs lots of stirring. Put 3/4 cup of milk in bottom of pot and pour in tapioca pearls. Allow to soak at least 1 hour or longer. Whisk in the slightly beaten yolks,salt, sugar and remaining milk. Stir well. Over medium heat slowly bring mixture barely to a boil., stirring all the while, should take about 15 minutes. Reduce heat and let mixture fall to a simmer. Cook for another 20 minutes or so. (Tapioca beads will swell up and become entirely translucent. The custard part will thicken). Keep stirring to avoid scorching. Remove from heat and let cool for 10 minutes. Stir in vanilla extract. Best served warm. Cover top with waxed paper pressed down onto pudding to prevent skin. Refrigerate or put into dessert dishes. Use whipped cream or other topping to serve. I like toasted nuts or coconut on top of whipped topping.


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