Baked Tapioca Pudding

If you’re looking for a dessert that brings comfort and nostalgia to the table, then this Baked Tapioca Pudding is just the thing! This recipe is a cherished favorite in my family, and I know it will quickly become a beloved treat in yours too. With its silky custard and chewy tapioca pearls enveloped in a buttery crust, it’s pure happiness with every spoonful. Whether it’s a busy weeknight or a cheerful family gathering, this pudding is sure to impress.

There’s something magical about the combination of textures in this dessert. The creamy custard contrasts beautifully with the tender tapioca, making each bite an experience to savor. Plus, it’s simple enough to whip up anytime you crave something sweet!

Why You’ll Love This Recipe

• Quick to prepare: With just 20 minutes of prep time, you can have this delightful dessert on its way to the oven in no time.
• Family-friendly: Kids and adults alike will enjoy the fun texture of tapioca pearls in this delicious pudding.
• Perfect for any occasion: Whether it’s a cozy dinner at home or a special celebration, this dish fits right in.
• Make-ahead convenience: You can prepare it ahead of time and serve it warm or chilled for a delightful treat whenever you like.

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients for our Baked Tapioca Pudding. You might already have most of these staples in your kitchen!

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

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

Variations

This Baked Tapioca Pudding is flexible and allows for some fun variations! Feel free to get creative based on what you have on hand or your taste preferences.

• Add some fruit: Fold in fresh berries or sliced bananas into the custard mixture for added flavor and nutrition.
• Use coconut milk: Swap out half of the regular milk for coconut milk to give your pudding a tropical twist.
• Experiment with flavors: Try adding a pinch of cinnamon or nutmeg to the custard mixture for a warm spice note.
• Top it off: Serve with whipped coconut cream or a sprinkle of toasted nuts for added texture and taste.

How to Make Baked Tapioca Pudding

Step 1: Prepare the Crust

In a large bowl, combine flour, milk powder, salt, and sugar. Cutting in softened butter until it resembles coarse crumbs ensures that your crust will be flaky and tender. Once mixed, add the egg and vanilla extract; mixing until smooth creates a lovely dough. After wrapping it in plastic wrap, refrigerating it helps firm up the dough for easier rolling later.

Step 2: Soak the Tapioca Pearls

Next, soak your tapioca pearls in water for about 30 minutes. This step is crucial as it softens them before cooking. Drain them well afterward; we want them ready to absorb all those lovely flavors!

Step 3: Cook the Custard Base

In a saucepan over medium heat, combine soaked tapioca pearls with milk. Stir frequently until they become translucent and thickened—this should take about 15 minutes. Cooking them well ensures that they blend smoothly into our custard mixture.

Step 4: Mix Egg Mixture

In another bowl, whisk together eggs, sugar, cornstarch, and vanilla extract until smooth. This mixture adds richness to our pudding while thickening it beautifully as it cooks.

Step 5: Combine Mixtures

Slowly temper your egg mixture by adding hot tapioca milk while whisking constantly. This gradual process prevents scrambling the eggs! Once combined, return everything back to low heat until thickened again—this makes sure every bite is creamy goodness.

Step 6: Assemble & Bake

Roll out your chilled dough and press evenly into a greased baking dish. Pour that luscious tapioca custard over the crust! To finish off perfectly golden edges, brush them with beaten egg before placing your dish into the preheated oven at 350°F (175°C). Bake until set—around 45-55 minutes—and enjoy watching your kitchen fill with sweet aromas!

With these steps complete, you’ll soon have a delightful Baked Tapioca Pudding ready to share with friends and family!

Pro Tips for Making Baked Tapioca Pudding

Making the perfect Baked Tapioca Pudding can be a delightful experience, and with these tips, you’ll ensure that every bite is as scrumptious as the last!

• Use fresh ingredients: Fresh eggs and high-quality milk make a noticeable difference in taste and texture. They help create a richer custard with a creamier consistency.

• Soak the tapioca pearls properly: Soaking the pearls for at least 30 minutes allows them to absorb water and soften. This step is crucial for achieving that delightful chewy texture.

• Watch your baking time: Ovens can vary, so start checking your pudding around the 45-minute mark. It should be set but still slightly jiggly in the center, ensuring it’s perfectly cooked without overbaking.

• Let it cool before serving: Allowing your baked pudding to cool completely will enhance its flavor and make slicing easier. Plus, the custard will firm up a bit more as it cools.

• Experiment with flavors: Don’t hesitate to add spices like nutmeg or cinnamon to the custard mixture for an extra layer of warmth. These subtle flavors can elevate your dessert to new heights!

How to Serve Baked Tapioca Pudding

Serving your Baked Tapioca Pudding is just as important as making it! With a few thoughtful touches, you can turn this comforting dessert into a showstopper.

Garnishes

• Whipped coconut cream: A light and airy topping that adds a tropical twist while keeping it dairy-free.
• Fresh berries: Strawberries or blueberries add a pop of color and freshness, balancing out the sweetness of the pudding.
• Toasted coconut flakes: For an added crunch and flavor depth, sprinkle some toasted coconut over each serving.

Side Dishes

• Simple fruit salad: A medley of seasonal fruits provides a refreshing contrast to the creamy pudding and enhances its sweetness.
• Coconut sorbet: This dairy-free option complements the tapioca pudding beautifully while adding a cool, refreshing element.
• Lemon bars: The tartness of lemon bars offers a delightful contrast to the rich custard pie, making for an enjoyable flavor pairing.
• Chai spiced tea: A warm cup of chai will perfectly balance out your dessert, providing an aromatic finish to your meal.

With these serving suggestions in mind, you’re well on your way to impressing your guests or simply treating yourself to an indulgent yet heartwarming dessert experience! Enjoy every creamy bite!

Make Ahead and Storage

This Baked Tapioca Pudding is perfect for meal prep! You can make it ahead of time and store it in the fridge, making it a convenient dessert option for busy days or special occasions.

Storing Leftovers

• Store any leftover pudding in an airtight container in the refrigerator.
• It will keep well for up to 3 days.
• Allow it to cool completely before sealing to prevent condensation.

Freezing

• If you want to freeze portions, cut the pudding into slices and wrap each piece tightly in plastic wrap.
• Place the wrapped slices in a freezer-safe container or bag.
• The pudding can be frozen for up to 2 months.

Reheating

• To reheat, thaw overnight in the refrigerator if frozen.
• Warm individual slices in the microwave at medium power for about 30-40 seconds or until heated through.
• For best results, reheat in the oven at 350°F (175°C) for about 10-15 minutes.

FAQs

Here are some common questions about Baked Tapioca Pudding that might help you out!

Can I use alternative sweeteners in Baked Tapioca Pudding?

Yes! You can substitute granulated sugar with natural sweeteners like maple syrup or agave nectar. Keep in mind that this may affect the texture slightly.

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

Your pudding is ready when the custard is set but still jiggles slightly in the center. The crust should also be golden brown.

Can I make Baked Tapioca Pudding without eggs?

Absolutely! You can use a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as an egg substitute to maintain structure in your pudding.

What can I serve with Baked Tapioca Pudding?

This delightful dessert pairs wonderfully with fresh fruit, whipped coconut cream, or a drizzle of honey for added flavor.

Final Thoughts

Baked Tapioca Pudding is truly a special recipe that brings comfort and nostalgia with every bite. It’s creamy, delicious, and so satisfying! I hope you enjoy making this delightful treat as much as I do. Don’t hesitate to share your experience and variations; I’d love to hear how yours turns out!