Tapioca Pudding Just Like Grandma Used to Make!!!

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Tapioca Pudding Just Like Grandma Used to Make!!!

There’s something wonderfully nostalgic about a bowl of warm, creamy tapioca pudding. It’s a dessert that instantly transports you back to cozy afternoons at Grandma’s kitchen table, where the sweet scent of vanilla and milk filled the air. This old-fashioned treat, once a staple in family kitchens, is as comforting today as it was decades ago. Made from humble ingredients like milk, eggs, sugar, and tapioca pearls, it’s proof that simple recipes can deliver the richest rewards.

Let’s recreate this timeless classic—Tapioca Pudding Just Like Grandma Used to Make!!!—with an easy, step-by-step guide to ensure every spoonful tastes like childhood memories.

🌾 What Is Tapioca Pudding?

Tapioca pudding is a creamy custard-style dessert made with tapioca pearls, milk, and eggs. The pearls, derived from cassava root starch, create a unique texture—slightly chewy and beautifully suspended in a smooth, sweet base. When cooked slowly and stirred with love, the result is a silky pudding with a delightful bounce in every bite.

🧺 Ingredients You’ll Need

To make this classic pudding, gather the following:

½ cup small pearl tapioca (not instant)
3 cups whole milk (you can also use 2% milk, but whole milk makes it creamier)
½ cup sugar
2 large eggs
1 teaspoon pure vanilla extract
A pinch of salt
(Optional) Ground nutmeg or cinnamon for garnish

👩‍🍳 Step-by-Step Method

Step 1: Soak the Tapioca Pearls

Old-fashioned tapioca pearls need time to absorb water and soften.

Place ½ cup tapioca pearls in a bowl and cover them with 1½ cups of water.
Let them soak for at least 30 minutes to 1 hour (or overnight if you prefer an extra soft texture).
Once softened, drain off any excess water using a fine mesh strainer.

Tip: Do not skip soaking; it’s what gives that perfect chewy-yet-creamy consistency.

Step 2: Heat the Milk Mixture

In a medium-sized heavy-bottom saucepan, pour 3 cups of milk.
Add the soaked tapioca pearls, ½ cup of sugar, and a pinch of salt.
Cook over medium heat, stirring constantly to prevent the milk from scorching at the bottom.
Continue stirring until the mixture just begins to bubble and the tapioca pearls turn translucent—this takes about 10–15 minutes.

Step 3: Temper the Eggs

This step is key to creating a smooth, custard-like pudding.

In a small bowl, beat 2 eggs.
Slowly add about ½ cup of the hot milk mixture into the eggs while whisking continuously. This warms up (tempers) the eggs so they don’t scramble when added to the hot pan.
Once combined, pour the tempered egg mixture back into the saucepan with the rest of the tapioca.