Tapioca Pearl Pudding

By LRay

Bon Appetit, February 2015, Page 84.

This textured pudding was inspired by ice cream and gets its concentrated dairy flavor from milk powder, which adds richness without fat.

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 1 tablespoon nonfat dry milk powder
• 1/8 teaspoon kosher salt
• 1/3 cup small pearl tapioca (not instant or quick-cooking)
• 1/3 cup sugar
• 1 large egg yolk, beaten to blend
• Freshly grated nutmeg (for serving)

Preparation

Step 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. 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.

Divide among small glasses. Chill pudding until cold (it will thicken), at least 2 hours. Serve topped with nutmeg.

DO AHEAD: Pudding can be made 3 days ahead. Cover and keep chilled.