Vanilla Cinnamon Tapioca Pudding
Nothing is better than a warm bowl of tapioca pudding to get that fuzzy, comforting feeling inside.
- 1/2 cup large pearl tapioca
- 3 cups whole milk
- 1/4 teaspoon salt
- 3 whole cinnamon sticks or ground cinnamon to taste
- 2 egg yolks
- 1/2 cup whipping cream
- 1/2 cup plus 3 tablespoons sugar, divided
- 2 teaspoons vanilla extract
Preparation time 30mins
Cooking time 90mins
Adapted from katieatthekitchendoor.com
Soak tapioca pearls in 2 cups cold water for at least 2 hours. Drain, but do not rinse.
Bring milk, salt, and cinnamon sticks (or ground cinnamon to taste) to a gentle boil in a medium, heavy bottomed sauce pan. Reduce heat and add tapioca pearls. Cook, stirring constantly, over medium heat until tapioca pearls are translucent and milk has thickened into a custard. This may take anywhere from half an hour to an hour, depending on the type of tapioca you are using.
Separate eggs. In a medium bowl, whisk together yolks and 1/2 cup of sugar.
In a different, medium bowl, whisk whipping cream and add remaining 3 tablespoons of sugar 1 tablespoon at a time, whisking in between additions. Beat until fairly stiff.
Temper egg yolks: when tapioca has thickened, slowly pour a thin stream of custard into egg yolks, whisking yolks vigorously at the same time. Continuing pouring custard and whisking until you have poured about a cup of custard into yolks. Then, still whisking, pour the yolks and custard back into the main custard pot. Continue to cook pudding for about ten minutes, stirring frequently.
When pudding is done cooking, remove from heat and stir in vanilla. Then, gently fold whipped cream until fully incorporated. Pour into serving dish and refrigerate until serving time. Garnish with cinnamon and sugar.