My Nana and aunties used to make this when I was young, but it turns out the recipe was never written

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Instructions:

  1. Soak the Tapioca:
    In a medium bowl, combine the cold water and tapioca pearls. Let them soak for at least 30 minutes.
  2. Heat the Milk and Half & Half:
    In a medium saucepan, combine Half & Half and milk. Heat over medium heat until it is steaming, but do not let it boil.
  3. Add Tapioca and Sugar:
    Drain the soaked tapioca and add it to the heated milk mixture. Stir in sugar and salt. Cook over medium heat, stirring frequently, until the mixture thickens and the tapioca pearls become translucent.
  4. Temper the Eggs:
    In a small bowl, beat the eggs. Gradually add a small amount of the hot tapioca mixture to the beaten eggs while whisking constantly to temper them.
  5. Combine and Cook:
    Pour the egg mixture back into the saucepan with the tapioca mixture, stirring constantly. Cook over medium heat until the pudding thickens further. Do not let it boil to prevent curdling.
  6. Finish with Vanilla:
    Remove the saucepan from heat and stir in the vanilla extract.
  7. Cool and Serve:
    Transfer the pudding to a bowl or individual serving dishes. Allow it to cool to room temperature, then refrigerate for at least 2 hours before serving.

Tips:

  • Serving Suggestion: Serve chilled with a sprinkle of cinnamon or a dollop of whipped cream for extra flavor.
  • Storage: Store leftovers in the refrigerator for up to 2-3 days.
  • Customization: Add raisins, toasted coconut, or a dash of nutmeg to the pudding for a personal twist.

Enjoy!

This simple, creamy tapioca pudding will transport you back to childhood and make you feel like you’re in Nana’s kitchen again. Perfect for a sweet end to any meal.

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