Baked Tapioca Pudding
Indulge in the comforting, nostalgic flavors of Baked Tapioca Pudding. This delightful dessert features a silky custard base enriched with chewy tapioca pearls, all encased in a buttery crust. Perfect for gatherings or cozy evenings at home, this recipe brings smiles to faces young and old alike. With simple ingredients and straightforward steps, you’ll find yourself making this classic treat time and again. Whether enjoyed warm or chilled, Baked Tapioca Pudding is sure to be a hit at your table.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- 350g milk (or dairy-free alternative)
- 2 eggs
- 100g granulated sugar
- 30g cornstarch
- 1 tbsp vanilla extract
- 1 egg
Instructions
- For the crust, combine flour, milk powder, salt, and sugar in a bowl. Cut in butter until crumbly. Mix in an egg and vanilla until smooth. Wrap and chill.
- Soak tapioca pearls in water for 30 minutes; drain.
- In a saucepan over medium heat, cook soaked tapioca with milk until translucent (about 15 minutes).
- In a bowl, whisk eggs, sugar, cornstarch, and vanilla until smooth. Gradually add hot tapioca mixture while whisking.
- Return custard to saucepan and heat on low until thickened.
- Roll out dough and press into a greased dish. Pour custard over it and brush edges with beaten egg.
- Bake at 350°F (175°C) for 45-55 minutes until set.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Find it online: https://freshflavorsdaily.com/baked-tapioca-pudding/