Homemade Tapioca Custard Pudding

We got our first snow storm yesterday. You know what that means? Fire in the fireplace, hot chocolate on the stove, boys romping out in the snow making snowmen. It also means comfort food is definitely in order. Nothing is more comforting than a warm, sweet desert at the end of the day.

We have long been fans of Tapioca pudding. There used to be an instant variety that I bought once in a while. However, that all changed the day that I decided to make my own, it was a match made in heaven. Making your own pudding is easy and doesn't require a lot of fancy ingredients. It is well worth it, both for the superior taste and the economy.

Here's my favorite Tapioca Pudding recipe:

Tapioca Custard Pudding
4 Eggs
4 Cups Milk
1 Cup sugar
1/2 Cup Pearl Tapioca
1 Teaspoon Vanilla
Fruit such as canned or defrosted frozen blueberries, raspberries, peaches etc. to serve on the side or as a garnish

Makes 8 servings.

If your not familiar with Tapioca, this is what it looks like. These pearls are used mainly for thickening things, they really don't have much flavor on their own. I love the way they look. You can buy Tapioca pearls in different sizes (I believe these are large) in the baking isle at the grocery store. Mine happens to be the Bob's Red Mill brand.

You absolutely must use a double boiler for this recipe. Remember the one you got for a wedding gift a million years ago? It's lurking in your cabinet somewhere. My recipe makes enough for 8 servings, make sure you have a pan large enough to accommodate. My double boiler happens to be itty bitty, so I make do with two pans, and just add water to the bottom one. Not pretty, but it works.

Add the milk, sugar, and tapioca to the pan. No need to stir them.

Whisk the eggs together, then add those to the pan too.

Bring to a boil over medium heat. Cook for 7 minutes. Don't stir, I know this is very tempting, but you can resist! After 7 minutes, turn the heat off, let the pudding sit another 5 minutes. Then you can stir and fold in the vanilla.

You can serve it while it is still warm. My kids like it with blueberries and a sprinkle of cinnamon and sugar on top.

I prefer the more adult variety, one berry and a sprinkle of cinnamon. Less is more, is it not?

Linking up to Thistlewood Farms Holiday Recipe Link Party today. Check it out!

Designer Mom