Ingredients

• ½ cup small pearl tapioca (not instant) – for signature texture
• 4 cups whole or 2% milk – for creaminess
• ¾ cup white sugar – to sweeten the milk base
• 3 large eggs – for richness and thickening
• ¾ cup white sugar (additional) – to mix with eggs
• 1 teaspoon pure vanilla extract – to enhance flavor

Instructions

1. Soak the tapioca: Rinse pearls under cool water. Place in a bowl, cover with water, and let soak for 45–60 minutes.
2. Simmer the milk: In a large saucepan, combine 4 cups of milk and ¾ cup of sugar. Bring to a gentle simmer over medium heat, stirring frequently.
3. Add tapioca: Drain soaked pearls and add to the hot milk. Reduce heat and gently simmer for 15–20 minutes, stirring often, until mostly translucent.
4. Prepare eggs: In a bowl, beat the 3 eggs with the remaining ¾ cup sugar until smooth.
5. Temper eggs: Gradually whisk ⅓ cup of hot milk mixture into the eggs. Repeat until half of the hot mixture is incorporated.
6. Combine mixtures: Slowly pour the egg mixture back into the saucepan, stirring constantly.
7. Thicken pudding: Cook on low for 3–5 minutes until the pudding thickens. Do not boil.
8. Finish: Remove from heat. Stir in the vanilla. Transfer to dishes, cover, and chill until serving.

Pro Tips

• Use small pearl tapioca, not quick or instant, for authentic texture.
• Stir constantly during and after tempering to avoid curdling the eggs.
• Cover with plastic wrap directly on the pudding surface to prevent a skin from forming.

Serving Suggestions

• Serve warm with cinnamon or nutmeg sprinkled on top.
• Top with whipped cream and berries when chilled.
• Pair with shortbread cookies or graham crackers for a nostalgic touch.