Baked Tapioca Pudding
Indulge in the warm, nostalgic flavors of Baked Tapioca Pudding, a delightful dessert that combines silky custard with chewy tapioca pearls. This easy-to-make treat is perfect for cozy family gatherings or a sweet finish to any meal. With its creamy texture and comforting vanilla notes, every bite offers a sense of home. Customize it with your favorite mix-ins, from fresh fruits to chocolate chips, for an added twist. Whether enjoyed warm or chilled, this pudding is sure to impress everyone at the table.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves about 8 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 220g all-purpose flour
- 25g milk powder
- 135g unsalted butter (softened)
- 235g granulated sugar (135g for crust and 100g for custard)
- 100g uncooked tapioca pearls
- 350g milk
- 2 eggs (plus 1 egg for brushing)
- 30g cornstarch
- 1 tbsp vanilla extract
Instructions
- Prepare the crust by mixing flour, milk powder, salt, and sugar in a bowl. Cut in softened butter until crumbly. Add egg and vanilla; mix until smooth.
- Chill the dough for 30 minutes wrapped in plastic.
- Soak tapioca pearls in water for 30 minutes; then drain.
- Cook soaked tapioca with milk over medium heat until translucent (about 15 minutes).
- In another bowl, whisk eggs, sugar, cornstarch, and vanilla until smooth. Gradually add hot tapioca mixture while whisking to temper.
- Return the custard mixture to the stove and cook on low until thickened.
- Roll out the dough and press it into a greased baking dish. Pour custard over crust and brush edges with beaten egg.
- Bake at 350°F (175°C) for 45-55 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 22g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Find it online: https://thecookingboard.com/baked-tapioca-pudding/