Why You’ll Love This Recipe
This Baked Tapioca Pudding is creamy, comforting, and easy to prepare with simple pantry ingredients. The soft tapioca pearls create a unique texture, while the baked custard becomes rich and silky. It can be served warm or chilled, making it a versatile dessert for any season.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1/2 cup small tapioca pearls
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Ground cinnamon or nutmeg for topping
Directions
Place the tapioca pearls in a bowl with water and soak for 30 minutes if required by the package instructions.
Preheat the oven to 350°F (175°C).
In a saucepan over medium heat, combine the milk, heavy cream, sugar, and salt.
Stir until the sugar dissolves and the mixture is warm but not boiling.
Add the tapioca pearls and cook for about 10 minutes, stirring occasionally, until slightly softened.
In a separate bowl, whisk the eggs.
Slowly add a small amount of the warm milk mixture into the eggs while whisking continuously to temper them.
Gradually whisk the egg mixture back into the saucepan.
Stir in the vanilla extract.
Pour the mixture into a greased baking dish or ramekins.
Sprinkle lightly with cinnamon or nutmeg.
Bake for 30 to 35 minutes, or until the custard is set and lightly golden on top.
Allow the pudding to cool slightly before serving.
Servings and timing
Servings: 6 servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Variations
Add raisins or dried cranberries for extra texture.
Use coconut milk for a tropical flavor.
Stir in caramel sauce for added richness.
Top with whipped cream before serving.
Add lemon or orange zest for a fresh citrus note.
Storage/Reheating
Store Baked Tapioca Pudding covered in the refrigerator for up to 4 days.
Reheat individual servings gently in the microwave or oven.
Serve warm for a cozy dessert or chilled for a firmer texture.
Do not freeze, as the texture may become grainy after thawing.
FAQs
What are tapioca pearls?
Tapioca pearls are small starch balls made from cassava root, often used in desserts and bubble tea.
Can I use instant tapioca?
Yes. Instant tapioca cooks faster and may slightly change the texture.
Why is my pudding runny?
The custard may need more baking time or cooling time to fully set.
Can I make this dessert ahead of time?
Yes. It can be prepared a day in advance and refrigerated.
Can I serve it cold?
Yes. Baked Tapioca Pudding can be enjoyed warm or chilled.
What milk works best?
Whole milk creates the creamiest texture, but other milk options can also work.
Can I make this dairy-free?
Yes. Use coconut milk or another plant-based milk alternative.
Why are my tapioca pearls hard?
The pearls may not have cooked long enough before baking.
What toppings pair well with tapioca pudding?
Cinnamon, whipped cream, caramel sauce, or fresh fruit all work beautifully.
Can I reduce the sweetness?
Yes. Adjust the sugar amount to your preference.
Conclusion
Baked Tapioca Pudding is a creamy and comforting dessert with tender tapioca pearls and rich baked custard flavor. Easy to make and wonderfully nostalgic, this classic dessert is perfect for cozy family meals or anytime you want a warm homemade treat.
PrintBaked Tapioca Pudding
Baked Tapioca Pudding is a warm and comforting dessert made with tender tapioca pearls, creamy milk custard, and a lightly golden baked top. This classic dessert is rich, silky, and perfect for cozy evenings or traditional family desserts.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup small tapioca pearls
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Ground cinnamon or nutmeg for topping
Instructions
- Place the tapioca pearls in a bowl with water and soak for 30 minutes if required by the package instructions.
- Preheat the oven to 350°F (175°C).
- In a saucepan over medium heat, combine the milk, heavy cream, sugar, and salt.
- Stir until the sugar dissolves and the mixture is warm but not boiling.
- Add the tapioca pearls and cook for about 10 minutes, stirring occasionally, until slightly softened.
- In a separate bowl, whisk the eggs.
- Slowly add a small amount of the warm milk mixture into the eggs while whisking continuously to temper them.
- Gradually whisk the egg mixture back into the saucepan.
- Stir in the vanilla extract.
- Pour the mixture into a greased baking dish or ramekins.
- Sprinkle lightly with cinnamon or nutmeg.
- Bake for 30 to 35 minutes, or until the custard is set and lightly golden on top.
- Allow the pudding to cool slightly before serving.
Notes
- Use coconut milk for a tropical flavor variation.
- Add raisins or dried cranberries for extra texture.
- Serve warm for a cozy dessert or chilled for a firmer texture.
- Store covered in the refrigerator for up to 4 days.
- Do not freeze, as the texture may become grainy after thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 85 mg
