Stovetop Tapioca Pudding
This is a study in texture. When done correctly, the pudding creates a delicate suspension of pearls that is neither too firm nor runny, avoiding the common mistake of over-thickening with too much heat.
Mind the Pearl Size
Ensure you are using small, granular tapioca. Large pearls require an overnight soak, which this stovetop method is not designed for.
- Heavy-bottomed saucepan
- Whisk
- Rubber spatula
What goes in.
- 1/3 cupsmall pearl tapioca
- 2 1/2 cupswhole milk
- 1/4 cupgranulated sugar
- 1 pinchkosher salt
- 1large egg, separated
- 1 tspvanilla extract
Preventing Scrambled Eggs
Whisk a small amount of the hot pudding into the egg yolk before adding the yolk to the main pot; this brings the egg temperature up slowly so it thickens the mixture rather than curdling.
The method.
Soak the pearls
Combine the tapioca and milk in the saucepan. Let it stand for 30 minutes to soften the starch.
Initial cook
Place the pan over medium heat. Stir constantly with a rubber spatula, scraping the bottom and sides. Bring to a gentle simmer—just enough for a few bubbles to break the surface—then reduce to low.
Simmer
Cover the pot and let it cook for 15 minutes. The pearls should look mostly translucent with just a tiny white pinprick in the center.
Sweeten
Stir in the sugar and salt. Continue cooking for another 5 minutes until the pearls are fully clear.
Temper and finish
Whisk the egg yolk in a small bowl. Add a ladle of the hot pudding to the yolk, whisking rapidly. Pour the yolk mixture back into the pan, increase heat to medium-low, and stir for 2 minutes until thickened. Do not let it boil.
Cool
Remove from heat and stir in the vanilla. Transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming while it cools.
Other turns to take.
Coconut Cream
Replace one cup of the milk with full-fat coconut milk for a richer flavor profile.
Citrus Infused
Steep a long strip of lemon or orange zest in the milk during the initial soak, removing it before the tempering step.
When it doesn't go to plan.
If the pudding is too thick once cooled, whisk in a tablespoon of cold milk to loosen the consistency.
Use a heavy-bottomed pot; thin-walled pans conduct heat too aggressively and will scorch the bottom within seconds.
Do not substitute the egg yolk with a whole egg, as the whites will change the texture from creamy to rubbery.
The ones that keep coming up.
How do I know when it is thick enough?
The pudding will continue to thicken significantly as it cools. If it looks like a loose custard in the pan, it will be the correct consistency once chilled.
Can I eat this warm?
Yes, but the texture is best after the pearls have had time to fully absorb the liquid and settle, which takes about an hour of cooling.
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