4-Ingredient Stovetop Tapioca Pudding
Ingredients (Serves 4)
Ingredient Amount Notes
Small pearl tapioca (not instant) ⅓ cup Hydrates before cooking
Milk (whole preferred) 2¾ cups For creaminess
Granulated sugar ⅓ cup Adjust to taste
Egg, beaten 1 large Tempered for smooth texture
Directions
1. Hydrate the Tapioca
Combine tapioca pearls and milk in a medium saucepan. Let sit 20–30 minutes to soften.
2. Cook the Base
Heat over medium-low. Stir in sugar and cook, stirring frequently, until the mixture steams and pearls turn translucent (10–15 minutes). Keep heat gentle to prevent scorching.
3. Temper the Egg
In a small bowl, beat the egg. Slowly whisk in a few spoonfuls of the hot tapioca mixture to warm it gradually.
4. Finish the Pudding
Return the tempered egg to the saucepan, stirring constantly. Cook 3–5 more minutes until slightly thickened and the pearls are mostly translucent. It should coat the back of a spoon.
5. Rest & Adjust
Remove from heat. Let sit 10 minutes, stirring occasionally to prevent a skin. Taste and adjust sweetness if needed.
6. Serve
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