August 27, 2014

Easy Vanilla Tapioca Pudding

Vanilla Tapioca Pudding

I am busy stocking up the fridge with goodies for the lunchbox and yesterday I made one of my daughter’s new favorite things: tapioca pudding. It is a dessert we stumbled on by accident. She tried it at a friends house and adored it. She instantly feel for the rich vanilla flavor and interesting texture. In fact, initially she thought it was some kind of warmish ice cream until I explained it was pudding. Perfect for the lunchbox and easy to make I was eager to recreate it at home. It is ideal for tucking into a lunchbox for a sweet and hearty snack.

This easy recipe has instantly become my favorite way to make tapioca pudding. It is all done on the stovetop, doesn’t contain too many ingredients, and tastes like a dream. Since the pudding contains eggs which are barely cooked I use Davidson’s Safest Choice® Eggs. They are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. Using Davidson’s really gives me piece of mind knowing I’ll be packing this in a chilled lunchbox and serving it to small children.

Vanilla Tapioca Pudding 2

If you want to fancy up your pudding try adding a little citrus zest or even a bit of melted chocolate. You’ll love all the possibilities and combinations you can come up with! If you just want a more subtle flavor change use a few drops of almond extract or rosewater.

(This post is sponsored by Safest Choice Eggs. This year I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I believe in their product and you can read more about my brand work in my affiliate disclosure.  The opinions, recipe, and photographs are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)

Easy Vanilla Tapioca Pudding

Rating: 51

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Ingredients

  • ½ cup small pearl tapioca, don’t use instant
  • 3 cups whole milk
  • ½ teaspoon kosher salt
  • Seeds of ½ a vanilla bean (split half a vanilla bean and scrape the seeds out with the back of a knife)
  • 2 eggs
  • ½ cup granulated sugar
  • ½ teaspoon pure vanilla extract

Instructions

  1. In a large saucepan combine the tapioca, milk, salt, and vanilla bean seeds and bring it to a boil, stirring continuously. Reduce the heat to low and simmer the pudding for about 4 to 5 minutes, stirring in the sugar as it simmers.
  2. Meanwhile, beat the eggs in a large glass bowl. Add a couple of tablespoons of the hot tapioca to the beaten eggs and beat well to temper the eggs. Add another ¼ cup of tapioca and beat it into the egg mixture. Pour the egg mixture into the pan with the tapioca and bring the mixture to a simmer. Stir the pudding slowly and constantly for about 10 minutes, or until you have a nice thick consistency. Then stir in the vanilla. Remove the pan from the heat and cool. Serve warm or chilled from the fridge.
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