Equipment
* optional
Ingredients
Base and Soak
- 75 g small pearl tapioca
- 700 ml whole milk, cold
- 2 g kosher salt
Custard and Flavorings
- 2 eggs, room temperature
- 100 g granulated sugar
- 50 g dried currants
- 5 ml vanilla extract
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 346 kcal
- Protein
- 9 g
- Carbohydrates
- 60 g
- Fat
- 8 g
- Fiber
- 1 g
- Sugar
- 42 g
- Sodium
- 311 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 111 mg
- Potassium
- 367 mg
- Calcium
- 227 mg
- Iron
- 1.0 mg
- Magnesium
- 25 mg
- Phosphorus
- 210 mg
- Zinc
- 1.1 mg
- Vitamin A
- 121 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 2.8 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.44 mg
- Niacin
- 0.4 mg
- Folate
- 23 mcg
- Water
- 178 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Combine the tapioca pearls, whole milk, and salt in a medium saucepan. Let sit at room temperature for 30 minutes to hydrate the tapioca.
In a separate mixing bowl, vigorously whisk together the eggs and granulated sugar until pale and fully combined.
Place the saucepan with the hydrated tapioca and milk over medium heat. Bring to a gentle simmer, stirring constantly with a rubber spatula to prevent scorching on the bottom. Reduce heat to low and cook for 5 minutes.
Gradually whisk about 120ml of the hot milk mixture into the egg and sugar mixture in a slow, steady stream to temper the eggs.
Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the pudding thickens slightly and coats the back of a spoon, reaching 76C/170F. Do not let it boil.
Remove the saucepan from the heat. Stir in the dried currants and vanilla extract.
Transfer the pudding to a large bowl or individual serving dishes. Let cool for 15 minutes to thicken further, then serve warm, or press plastic wrap flush against the surface and chill until cold.
Chef's Notes
- Ensure you are using small pearl tapioca, not instant tapioca or large boba pearls. Instant tapioca requires no soaking and cooks in minutes, which will turn to mush with these instructions.
- For an extra decadent touch, substitute 120ml of the whole milk with heavy cream.
- Plumping the currants in warm water or a splash of spiced rum for 10 minutes before adding them to the pudding adds bursts of flavor and a softer texture.
- The pudding will continue to thicken significantly as it cools due to the starches in the tapioca and the egg proteins. Do not overcook trying to achieve a fully set pudding in the pan.
Storage
Refrigerator: 3 days — Press plastic wrap directly against the surface to prevent a skin from forming.
Troubleshooting
Scrambled egg bits in the pudding
Cause: Eggs were not properly tempered or the pudding was allowed to boil
Fix: Pass the cooked custard through a fine-mesh sieve, though you will need to separate and rinse the tapioca pearls to save them
Prevention: Slowly stream hot milk into the eggs while whisking vigorously, and keep heat on medium-low during the final cooking phase
Tapioca pearls are hard and crunchy in the center
Cause: Insufficient soaking time or pearls were too old
Fix: Add a splash of milk and continue to cook on low heat until translucent
Prevention: Ensure pearls soak for the full 30 minutes before heating
Cultural Context
Tapioca pudding has deep roots in American comfort food history, popularized in the late 19th and early 20th centuries as a wholesome, inexpensive dessert. The addition of currants nods to vintage recipes that often utilized dried fruits for added texture and natural sweetness during the autumn months.
