Cozy Tapioca Pudding with Vanilla and Cinnamon
Indulge in this warm and creamy tapioca pudding, infused with rich vanilla and a hint of cinnamon. Perfect for chilly evenings, this comforting dessert is not just nostalgic but also a delightful treat that’s easy to prepare and share with loved ones.
- Author
- Brazil & Co.
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Servings
- 4
- Cuisine
- American
Ingredients
- 1/2 cup small pearl tapioca
- 2 cups whole milk, divided
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 large egg yolks
- 2 tablespoons butter
- 1/4 cup heavy cream
- 1 pinch nutmeg
Directions
- In a medium bowl, soak the tapioca pearls in 1 cup of whole milk for about 30 minutes until they soften.
- In a medium saucepan, combine the soaked tapioca (with the soaking milk), remaining 1 cup of whole milk, granulated sugar, and salt. Heat over medium heat, stirring frequently, until the mixture begins to simmer, about 5-7 minutes.
- Once simmering, reduce heat to low and continue to cook, stirring constantly, for another 10-15 minutes or until the tapioca pearls become translucent and the mixture thickens slightly.
- In a separate bowl, whisk together the egg yolks and a few tablespoons of the warm tapioca mixture to temper the yolks. Gradually stir the tempered egg yolks back into the saucepan with the tapioca, cooking for an additional 2-3 minutes until thickened. The pudding should coat the back of a spoon.
- Remove the saucepan from heat and stir in the vanilla extract, ground cinnamon, butter, and a pinch of nutmeg until the butter melts completely and the mixture is smooth.
- Let the pudding cool slightly, then transfer to serving dishes. Cover with plastic wrap to prevent a skin from forming and refrigerate for at least 1 hour or until set and chilled, if desired.
