Tapioca Pearl Pudding
A creamy, comforting dessert made with small pearl tapioca, milk, and cream, enriched with egg yolk and delicately spiced with nutmeg. This classic pudding has a luxuriously smooth texture and delicate sweetness.
Ingredients
- •2 cups whole milk
- •1 cup heavy cream
- •1 tablespoon nonfat dry milk powder
- •⅛ teaspoons kosher salt
- •⅓ cup small pearl tapioca
- •⅓ cup sugar
- •1 large egg yolk
- •1 pinch nutmeg
Cooking Instructions
- 1.
Whisk milk, cream, milk powder, and salt in a medium saucepan; add tapioca and let sit 30 minutes to hydrate. Add sugar to tapioca mixture and bring to a simmer over medium heat.
30 min
- 2.
Reduce heat to medium-low and cook, stirring often, until the consistency of a thick soup, 10-12 minutes. Whisk in egg yolk and cook, stirring occasionally, 2 minutes (it will thicken slightly). Let cool, stirring occasionally, 10 minutes.
24 min
- 3.
Divide among small glasses. Chill pudding until cold (it will thicken), at least 2 hours. Serve topped with nutmeg.
120 min
- 4.
Do ahead: Pudding can be made 3 days ahead. Cover and keep chilled.
