Baked Tapioca Pudding

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This rich and comforting dessert features a creamy tapioca custard nestled beneath a buttery, flaky crust. With chewy tapioca pearls suspended in a smooth vanilla custard, all baked to golden perfection, it’s a delightful twist on classic pudding that’s perfect for cozy gatherings or a special treat.

Why You’ll Love This Baked Tapioca Pudding

• Combines the chewy texture of tapioca pearls with smooth, creamy custard

• Baked to a perfect golden crust for added flavor and texture

• Simple ingredients you likely already have at home

• Great make-ahead dessert perfect for family dinners or special occasions

• Gluten-free adaptable with slight ingredient substitutions

Ingredients Breakdown

Crust Ingredients:

• All-purpose flour: Forms the tender base crust

• Milk powder: Adds richness and depth to the dough

• Unsalted butter: Provides flakiness and flavor

• Granulated sugar: Sweetens the crust

• Egg and vanilla extract: Bind the dough and add aroma

• Salt: Enhances overall flavor balance

Tapioca Custard Ingredients:

• Uncooked tapioca pearls (sago): Gives the pudding its signature chewy texture

• Milk: Creates a creamy custard base

• Eggs: Thicken and enrich the custard

• Granulated sugar: Sweetens the custard

• Cornstarch: Stabilizes the custard for perfect set

• Vanilla extract: Adds fragrant sweetness

Egg Wash:

• Egg to brush the crust for a beautiful golden finish

Tips and Tricks

• Soaking tapioca pearls before cooking ensures even texture and faster cooking.

• Stir custard continuously while cooking to prevent lumps or burning.

• Use full-fat milk for creamier results or substitute with coconut milk for a dairy-free version.

• Refrigerate leftovers and gently reheat for best texture retention.

Variations and Customizations

• Add a sprinkle of cinnamon or nutmeg to the custard for warm spice notes.

• Incorporate fresh fruit like mango or berries on top before serving for a fresh contrast.

• Use brown sugar or coconut sugar for a deeper caramelized sweetness.

• For a vegan alternative, use plant-based milk and egg replacers.

Pairing Suggestions

• Serve alongside a scoop of vanilla ice cream or whipped cream for extra indulgence.

• Pair with a light green tea or jasmine tea to balance the creamy richness.

• Fresh tropical fruit salad complements the pudding’s texture and flavor.

Storage Instructions

• Store leftover pudding covered in the refrigerator for up to 3 days.

• Reheat gently in the microwave or oven before serving to restore creaminess.

• Avoid freezing as the custard texture may change upon thawing.

Popular Questions

What is the difference between tapioca pearls and sago?

Tapioca pearls and sago are similar starchy pearls, but tapioca is made from cassava root, while sago is derived from palm stems. They can often be used interchangeably in recipes.

Can I make this pudding gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend for the crust.

How do I know when the custard is cooked?

The custard will thicken and coat the back of a spoon. It should not be runny but still pourable before baking.

Can I prepare this dessert ahead of time?

Definitely. Prepare and assemble in advance, then bake just before serving for freshest results

Baked Tapioca Pudding

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• Author: easysweetmeal
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x

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Description

Baked Tapioca Custard Pie – A nostalgic gem! Silky vanilla-kissed custard studded with chewy tapioca pearls, all cradled in a buttery, golden crust. Comfort in every spoonfu

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Ingredients

Scale 1x2x3x

• 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

• 100g uncooked tapioca pearls (sago)

• 350g milk

• 2 eggs

• 100g granulated sugar

• 30g cornstarch

• 1 tbsp vanilla extract

• 1 egg

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Instructions

Step 1: Prepare the Crust

1. In a large bowl, combine the flour, milk powder, salt, and sugar.

2. Cut in the softened butter until the mixture resembles coarse crumbs.

3. Add the egg and vanilla extract, then mix to form a smooth dough.

4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Step 2: Preheat Oven and Prepare Tapioca

1. Preheat your oven to 350°F (175°C).

2. Soak tapioca pearls in water for about 30 minutes, then drain.

3. In a saucepan, combine soaked tapioca and milk over medium heat. Cook, stirring frequently until the pearls become translucent and the mixture thickens (about 15 minutes). Remove from heat.

Step 3: Make Tapioca Custard

1. In a mixing bowl, whisk eggs, sugar, cornstarch, and vanilla extract until smooth.

2. Slowly temper the egg mixture by adding hot tapioca milk mixture while whisking constantly.

3. Return the combined custard mixture to the saucepan and cook on low, stirring until thickened. Remove from heat.

Step 4: Assemble the Pudding

1. Roll out chilled dough and press it evenly into a greased baking dish.

2. Pour the tapioca custard over the crust.

Step 5: Apply Egg Wash and Bake

1. Brush the edges of the crust with beaten egg for a golden finish.

2. Bake in the preheated oven for 45-55 minutes until the custard is set and the crust is golden brown.

Step 6: Cool and Serve

Allow the pudding to cool before slicing. Serve warm or chilled as preferred.

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Notes

• This classic dessert combines texture and flavor to impress guests or satisfy your own comfort food cravings.

• Perfect for holiday dinners, potlucks, or anytime you want a nostalgic treat with a twist.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

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