Baked Tapioca Pudding

If you’re looking for a dessert that wraps you in a warm hug, then look no further than this Baked Tapioca Pudding. This recipe is a cherished favorite, bringing back memories of cozy family gatherings and sweet moments shared around the table. With its creamy custard and delightful chewy tapioca pearls, every bite is a nostalgic trip down memory lane. It’s perfect for busy weeknights or special occasions when you want to impress your loved ones with something truly comforting.

Once you try making this Baked Tapioca Pudding, it will surely become part of your regular dessert rotation. It’s simple enough for any home cook to master and elegant enough to serve at family gatherings or potlucks!

Why You’ll Love This Recipe

• Easy to Make: With straightforward steps, you’ll have a delicious dessert ready without any fuss.
• Family-Friendly Appeal: Kids and adults alike adore the unique texture of tapioca pearls in the creamy custard.
• Make-Ahead Convenience: Prepare it in advance and simply bake when you’re ready to serve.
• Delicious Flavor: The combination of vanilla and buttery crust creates a delightful taste that everyone will love.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients for our Baked Tapioca Pudding. Don’t worry—you likely have most of these in your pantry already!

For the Crust

• 220g all-purpose flour
• 25g milk powder
• ¼ tsp salt
• 135g unsalted butter, softened
• 135g granulated sugar
• 1 egg (room temperature)
• 1 tsp vanilla extract

For the Custard Filling

• 100g uncooked tapioca pearls (sago)
• 350g milk
• 2 eggs
• 100g granulated sugar
• 30g cornstarch
• 1 tbsp vanilla extract
• 1 egg

Variations

This recipe is wonderfully flexible! Feel free to get creative with your Baked Tapioca Pudding by trying out some of these fun variations:

• Add Fruits: Incorporate fresh fruits like blueberries or sliced bananas into the custard for a fruity twist.
• Change Up the Flavors: Swap out vanilla extract for almond or coconut extract for an exciting flavor profile.
• Experiment with Sweeteners: Use honey or maple syrup instead of granulated sugar for a different sweetness.
• Top with Whipped Cream: Serve with a dollop of dairy-free whipped cream or coconut cream on top for an extra special touch.

How to Make Baked Tapioca Pudding

Step 1: Prepare the Crust

In a large bowl, combine the flour, milk powder, salt, and sugar. It’s essential to mix these dry ingredients well before adding the butter so that everything blends uniformly later on. Next, cut in the softened butter until the mixture resembles coarse crumbs. This step creates that flaky texture we all love!

Step 2: Form the Dough

Add an egg and vanilla extract into your crumbly mixture. Mix until it forms a smooth dough. This step is vital as it brings everything together into one cohesive crust that holds our delicious filling later on.

Step 3: Chill the Dough

Wrap the dough in plastic wrap and refrigerate for 30 minutes. Chilling helps relax gluten in the dough, ensuring it rolls out smoothly without shrinking during baking.

Step 4: Preheat Your Oven

While your dough chills, preheat your oven to 350°F (175°C). This ensures that once we’re ready to bake our pudding, it goes right into hot air, creating a perfectly golden crust.

Step 5: Prepare the Tapioca Pearls

Soak tapioca pearls in water for about 30 minutes, then drain. Soaking allows them to soften up before cooking, which is key to achieving that delightful chewy texture in our pudding.

Step 6: Cook the Custard Base

In a saucepan over medium heat, combine soaked tapioca and milk. Cook while stirring frequently until the pearls become translucent and thickened—about 15 minutes. This step is what transforms our simple ingredients into something wonderfully creamy!

Step 7: Mix Egg Mixture

In another mixing bowl, whisk together eggs, sugar, cornstarch, and vanilla extract until smooth. Tempering this mixture is important; we don’t want scrambled eggs in our pudding!

Step 8: Combine Mixtures

Slowly add hot tapioca milk mixture into your egg mixture while whisking constantly. This gradual process helps bring up the temperature without cooking those precious eggs too quickly.

Step 9: Cook Until Thickened

Return the combined custard mixture back to the saucepan and cook on low heat while stirring until thickened. Removing from heat at just the right time ensures that your custard will be rich and luscious.

Step 10: Roll Out Crust

Roll out your chilled dough on a floured surface and press it evenly into a greased baking dish. A well-formed crust is crucial—this will cradle all that beautiful custard!

Step 11: Pour Custard Over Crust

Carefully pour your prepared tapioca custard over the crust. Take care not to disturb the crust too much; we want it intact for baking!

Step 12: Brush Edges with Egg

Brush the edges of your crust with beaten egg to give it that lovely golden finish. This little detail makes all the difference when serving!

Step 13: Bake Until Perfect

Bake in your preheated oven for 45-55 minutes until both custard is set and crust is beautifully golden brown. The anticipation will be worth it as amazing aromas fill your kitchen!

Now all that’s left is to let it cool slightly before serving—though I know how hard it can be to wait! Enjoy every spoonful of this delightful Baked Tapioca Pudding with friends and family!

Pro Tips for Making Baked Tapioca Pudding

Baking a perfect Baked Tapioca Pudding is easier than you think! Here are some tips to ensure your dessert turns out delicious and satisfying.

• Use fresh ingredients: Fresh eggs and milk enhance the flavor of your pudding, giving it that rich, creamy taste we all love.

• Don’t skip soaking the tapioca: Soaking the pearls allows them to absorb water and soften, ensuring they cook evenly and create that delightful chewy texture.

• Whisk continuously while tempering eggs: This prevents the eggs from scrambling when mixed with the hot tapioca mixture, resulting in a smooth custard.

• Check for doneness carefully: Your pudding should be set but still slightly jiggly in the center; it will continue to firm up as it cools.

• Let it cool before slicing: Allowing your baked pudding to cool completely helps it set properly, making it easier to cut clean slices.

How to Serve Baked Tapioca Pudding

Serving Baked Tapioca Pudding can be as fun as making it! Whether you’re hosting a dinner party or simply enjoying a cozy night in, here are some delightful ways to present this classic dessert.

Garnishes

• Fresh berries: A handful of strawberries or blueberries adds a pop of color and a burst of freshness that complements the creamy pudding beautifully.

• Whipped coconut cream: For a dairy-free touch, serve with light whipped coconut cream, adding an airy sweetness that elevates every bite.

Side Dishes

• Citrus salad: A refreshing mix of oranges, grapefruits, and mint brightens up your plate and balances the richness of the pudding.

• Chocolate sauce: Drizzling warm chocolate sauce over each slice introduces an indulgent layer of flavor – who can resist chocolate?

• Roasted nuts: A sprinkle of toasted almonds or walnuts adds crunch and nuttiness, creating a delightful contrast with the smooth custard.

Enjoy your culinary adventure with Baked Tapioca Pudding! Each spoonful promises warmth and nostalgia—perfect for sharing with loved ones.

Make Ahead and Storage

This Baked Tapioca Pudding is perfect for meal prep! You can easily make it ahead of time and enjoy it throughout the week. With proper storage, you’ll have a delightful dessert ready to go whenever you need a sweet treat.

Storing Leftovers

• Place any leftover pudding in an airtight container.
• Store it in the refrigerator for up to 3 days.
• Be sure to cover the surface with plastic wrap to prevent a skin from forming.

Freezing

• Allow the pudding to cool completely before freezing.
• Cut it into portions and wrap each slice tightly in plastic wrap.
• Place wrapped slices in a freezer-safe bag or container. It can be frozen for up to 2 months.

Reheating

• Thaw frozen pudding overnight in the refrigerator before reheating.
• To reheat, place in a microwave-safe dish and heat in 30-second intervals until warmed through.
• Alternatively, warm in the oven at 350°F (175°C) for about 15 minutes, or until heated evenly.

FAQs

If you have any questions about making this delicious dessert, you’re not alone! Here are some common queries answered.

Can I use different types of milk for Baked Tapioca Pudding?

Absolutely! You can substitute regular milk with almond milk, soy milk, or oat milk for a dairy-free version while keeping that creamy texture intact.

How do I know when my Baked Tapioca Pudding is done?

The pudding is ready when it has set but still has a slight jiggle in the center. The crust should be golden brown and fragrant!

What can I serve with Baked Tapioca Pudding?

This pudding pairs wonderfully with fresh fruits like berries or sliced bananas. A dollop of whipped cream or a drizzle of maple syrup adds an extra touch!

Can I make Baked Tapioca Pudding without eggs?

Yes! To make an egg-free version, substitute each egg with 1/4 cup of unsweetened applesauce or a commercial egg replacer.

Final Thoughts

I hope you find joy in making this Baked Tapioca Pudding as much as I do! It’s such a comforting dessert that brings back fond memories and will surely delight your loved ones. Enjoy each creamy bite, and don’t forget to share your experience – happy baking!