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Ingredients

• 75 g small tapioca pearls (not instant)
• 750 ml whole milk
• ¼ tsp Salt
• 2 eggs
• 100 g Sugar
• 2 tsp Vanilla extract
• grated nutmeg or fresh berries, to serve (optional)

Method

1. Put the tapioca pearls and milk in a heavy saucepan and leave to soak for 30 min so the pearls cook evenly.
2. Add the salt and bring to a gentle simmer over medium heat, stirring often. Turn the heat to low and cook for 10–15 min, stirring regularly, until most pearls are translucent with just a tiny white dot in the middle.
3. Whisk the eggs and sugar together in a bowl. Whisk in a ladle of the hot milk, then another, to warm the eggs gradually.
4. Pour the egg mixture back into the pan and cook over low heat, stirring constantly, for 2–3 min, until the pudding thickens and coats the spoon. Don't let it boil or the eggs will curdle.
5. Take off the heat and stir in the vanilla. It thickens a lot as it cools.
6. Serve warm, or press cling film onto the surface and chill for a cold, spoonable pudding. Finish with a little nutmeg or berries.

Tips

• Quick-cook or instant tapioca needs no soaking and cooks in about 5 min, so check your packet.
• Use coconut milk and a cornflour slurry instead of the eggs for an egg-free version.

Sources

Written in our own words after cross-checking these recipes:

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