Description
Baked Tapioca Pudding brings comfort straight from Brazilian kitchens to your dessert table. Creamy and simple, this sweet treat combines the best of traditional ingredients with homestyle warmth that makes your taste buds feel right at home.
Ingredients
Scale
Main Ingredients:
- 100g uncooked tapioca pearls
- 350g milk
- 220g all-purpose flour
- 135g unsalted butter
- 135g granulated sugar
Supporting Ingredients:
- 2 eggs
- 100g granulated sugar
- 30g cornstarch
- 25g milk powder
- 1 tbsp vanilla extract
- 1 egg
- ¼ tsp salt
- 1 tsp vanilla extract
Finishing Ingredients:
- 1 egg (beaten)
Instructions
- Cut 135g softened butter and 135g sugar together until smooth and creamy in a mixing bowl. Your mixture should look light and fluffy.
- Blend 1 room temperature egg and 1 tsp vanilla extract into butter mixture until fully incorporated.
- Sift 220g flour, 25g milk powder, and ¼ tsp salt together. Gently fold dry ingredients into wet mixture.
- Roll dough between parchment paper sheets to ¼-inch thickness. Refrigerate for exactly 1 hour to firm up.
- Boil 100g tapioca pearls in water for 10 minutes. Remove from heat, cover pot, and let sit for 5 minutes.
- Drain tapioca pearls and rinse with cold water. Set aside in fresh cold water.
- Whisk 2 eggs, 100g sugar, 30g cornstarch, and 1 tbsp vanilla extract in a separate bowl until smooth.
- Heat 350g milk in a saucepan until steaming. Slowly pour hot milk into egg mixture while continuously whisking.
- Return mixture to saucepan. Cook at medium heat for 3-4 minutes, stirring constantly until custard thickens.
- Drain tapioca pearls and fold into custard mixture.
- Pour custard into baking dish. Top with chilled crust dough.
- Score crust surface with knife. Brush 1 beaten egg over entire surface.
- Bake at 375°F for 35-40 minutes until crust turns golden brown.
- Allow pudding to cool for 25 minutes before serving. Your dessert will set perfectly during resting time.
Notes
- Chill the crust dough completely to prevent shrinking and ensure a flaky texture during baking.
- Drain tapioca pearls thoroughly to prevent excess water from making the custard runny.
- Temper the hot milk slowly into egg mixture to avoid scrambling the eggs and create a smooth custard.
- For a gluten-free version, substitute the wheat flour crust with almond flour or a gluten-free pastry blend.
- Prep Time: 1 hour 20 minutes
- Cook Time: 35-40 minutes
- Category: Baked
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 6
- Calories: 352 kcal
- Sugar: 24 g
- Sodium: 99 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 96 mg