This textured tapioca pudding recipe was inspired by ice cream and gets its concentrated dairy flavor from milk powder.
Ingredients
6 Servings
2
cups whole milk
1
cup heavy cream
1
tablespoon nonfat dry milk powder
⅛
teaspoon kosher salt
⅓
cup small pearl tapioca (not instant or quick-cooking)
⅓
cup sugar
1
large egg yolk, beaten to blend
Freshly grated nutmeg (for serving)
Preparation
-
Step 1
Whisk milk, cream, milk powder, and salt in a medium saucepan; add tapioca and let sit 30 minutes to hydrate.
Step 2
Add sugar to tapioca mixture and bring to a simmer over medium heat. Reduce heat to medium-low and cook, stirring often, until the consistency of a thick soup, 10–12 minutes. Whisk in egg yolk and cook, stirring occasionally, 2 minutes (it will thicken slightly). Let cool, stirring occasionally, 10 minutes.
Step 3
Divide among small glasses. Chill pudding until cold (it will thicken), at least 2 hours. Serve topped with nutmeg.
Step 4
DO AHEAD: Pudding can be made 3 days ahead. Cover and keep chilled.
Nutrition Per Serving
Calories (kcal) 264 Fat (g) 17 Saturated Fat (g) 11 Cholesterol (mg) 91 Carbohydrates (g) 23 Dietary Fiber (g) 0 Total Sugars (g) 16 Protein (g) 4 Sodium (mg) 80