A friend who knows how much I love custards and puddings sent me a link to a recipe for Chocolate Tapioca Pudding. I decided I’d like to make vanilla white chocolate tapioca and adapted the following recipe to suit:
- 1/2 cup small pearl tapioca
- 4 cups whole milk
- 1/4 teaspoon salt
- 2 eggs
- 2 egg yolks
- 2/3 cup sugar
- 2 (3.5 ounce) bars Green & Black’s Vanilla White Chocolate*, finely chopped
*I almost never recommend specific brands, but I make an exception for white chocolate. G&B’s tastes far less chalky than any other brand I’ve tried. Also, thanks to the generous vanilla flavoring, you don’t need any extra vanilla extract for this recipe.
Place tapioca in a bowl with one quart of water, cover with plastic wrap, and soak for 12 hours or so. Strain through a fine mesh sieve once you’re ready to begin.
Pour whole milk into a large saucepan, add salt, and place over low-medium heat. Heat, stirring occasionally, until scalding hot (but not boiling).
Meanwhile, put eggs and yolks into a bowl; whisk thoroughly. Add sugar and whisk for 2-3 minutes, until pale. Once the milk is scalding hot, drizzle at least half of the hot milk into the egg mixture while whisking vigorously. A ladle is good for this task.
Pour the hot milk and egg mixture into the saucepan. Add the strained tapioca and the chopped chocolate. Stir constantly over medium heat (if you’re using a gas stove and have a simmer burner, use that) until the custard comes to a simmer and starts to thicken. Stir and cook over low heat for about two minutes more, then remove from the heat.
Pour the pudding into a container or serving dishes. Press a sheet of plastic wrap onto the surface. Cool to room temperature, then chill in the refrigerator.
If you wish to make dark chocolate pudding, substitute dark chocolate for the white chocolate and increase the sugar to 1 1/3 cups. I also recommend serving it with whipped cream.