Introduction
Hey there, sweet friend! Gather ’round, because we’re about to dive into a dessert that feels like a warm hug from grandma – Baked Tapioca Pudding. Does the word “tapioca” bring back memories for you? Maybe it was a school lunch treat, or perhaps a comforting dish served after a scraped knee. For me, it’s pure nostalgia, a taste of simpler times.
But let me tell you, this isn’t just any tapioca pudding. This is a baked version, which gives it a wonderfully creamy, slightly firmer texture that’s just divine. And the best part? It’s incredibly simple to whip up. Seriously, if you can whisk and pour, you can make this magic happen. It’s the kind of recipe that feels special without being fussy, perfect for a quiet evening in or sharing with loved ones.
Why You’ll Love This Recipe
Ready to fall head over heels? Here’s why this Baked Tapioca Pudding is about to become a new favorite:
- Fast: Minimal prep time means you’re dessert-ready in a flash.
- Easy: No complex steps, just simple mixing and baking.
- Giftable: Pour it into cute ramekins and share the love!
- Crowd-pleasing: Who can resist a warm, comforting pudding?
Ingredients
Alright, let’s gather our goodies. Most of these are probably already hanging out in your pantry!
- 4 Eggs: Your binding buddies! Room temperature is always a good idea if you remember.
- 220 g All-purpose flour: This gives our baked pudding structure and that lovely, slightly dense texture.
- 30 g Cornstarch: Helps thicken things up beautifully.
- 235 g Granulated sugar: For just the right amount of sweetness.
- 1/4 tsp Salt: A tiny pinch to balance everything out.
- 100 g Tapioca: The star! I usually use minute tapioca for baked puddings as it doesn’t need pre-soaking, but always check your package directions just in case!
- 4 tsp Vanilla: Don’t skimp on the vanilla! It adds so much cozy flavor.
- 135 g Unsalted butter: Melted into golden goodness. It brings richness!
- 350 g Milk: Whole milk gives the best creamy result, but feel free to use what you have.
- 25 g Milk powder: This might sound a little extra, but trust me, it amps up the creamy factor in a big way!
How to Make It
Okay, oven mitts on (almost!). Let’s make this happen:
- Preheat your oven to 350°F (175°C). Grab a medium-sized baking dish (a roughly 8×8 inch or equivalent will work nicely) and give it a little buttering or a spray with non-stick spray. This helps prevent sticking and makes cleanup easier.
- In a large bowl, whisk together your dry ingredients: the all-purpose flour, cornstarch, granulated sugar, salt, and milk powder. Get rid of any lumps!
- In a separate, medium bowl, whisk together the eggs and milk until they’re well combined and a little frothy. Whisk in the vanilla extract.
- Pour the wet ingredients from the egg-milk bowl into the large bowl with your dry ingredients. Whisk gently but thoroughly until you have a smooth batter. It might be a little thick, and that’s okay!
- Stir in the tapioca pearls (if you’re using minute tapioca, add it straight in!). Make sure they’re distributed evenly throughout the batter.
- Next, melt your unsalted butter. You can do this on the stovetop or in the microwave. Once melted, whisk the warm butter into the pudding batter until it’s fully incorporated.
- Pour the batter into your prepared baking dish. You can smooth the top gently with a spoon or spatula.
- Bake for 35 to 50 minutes. Baking time can vary depending on your oven and the size/depth of your dish. You’ll know it’s done when the edges look set and perhaps slightly golden, and the center is mostly set with maybe just a slight jiggle.
- Carefully remove the dish from the oven. Let it cool for at least 15-20 minutes before serving. It continues to set as it cools, and serving it warm is just heavenly!
Substitutions & Additions
Want to play around? Here are some ideas to make this pudding your own:
- Milk: Feel free to experiment with different milks like almond milk or oat milk, though the richness might vary slightly.
- Spice It Up: Add a pinch of nutmeg or cinnamon to the dry ingredients for extra warmth.
- Fruity Fun: Stir in a handful of raisins or dried cranberries with the tapioca, or serve with fresh berries on top.
- Extract Alternatives: Swap some of the vanilla for almond extract for a different flavor twist.
- Make it Richer: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of caramel or butterscotch sauce? Yes, please!
Tips for Success
A few little pointers to ensure your pudding turns out perfectly:
- Tapioca Type: As mentioned, this recipe works best with minute tapioca, which cooks quickly in the oven. If you’re using pearl tapioca, you’ll likely need to soak it first according to package directions, which will change the method slightly. Read your tapioca bag!
- Don’t Overbake: Overbaking can make the pudding dry. Keep an eye on it in the last 10-15 minutes of baking time. The center should be set but maybe not completely firm like a cake.
- Whisk Well: Ensure your dry ingredients are well combined before adding the wet, and whisk until smooth to avoid flour pockets.
- Rest is Best: Letting it rest after baking is crucial for the pudding to finish setting properly.
How to Store It
If you miraculously have leftovers (a rare occurrence in my house!), here’s how to keep them fresh:
Once completely cooled, cover the baking dish tightly with plastic wrap or transfer servings to airtight containers. Store in the refrigerator for up to 3-4 days. You can enjoy it chilled straight from the fridge, or gently warm a serving in the microwave for that cozy, fresh-baked feel again.
FAQs
Why is my baked tapioca pudding denser than regular tapioca pudding?
This recipe includes flour, which gives it a thicker, more substantial texture compared to stovetop puddings that primarily use tapioca and eggs for thickening. It’s meant to be more of a scoopable, baked custard consistency!
Can I use pearl tapioca instead of minute tapioca?
Minute tapioca is typically used in baked puddings without pre-soaking. If you use pearl tapioca, you’ll likely need to soak it in milk or water for several hours or overnight according to its package directions before adding it to the batter, and baking time might vary.
Can I reduce the sugar?
You can slightly reduce the sugar if you prefer, but significant changes might affect the pudding’s texture and moisture balance. Start by reducing just a quarter cup if you’re experimenting.
Cozy, Old-Fashioned Baked Tapioca Pudding
A warm, comforting baked tapioca pudding recipe with a creamy, slightly firmer texture, reminiscent of simpler times. It's incredibly easy to whip up, requiring only whisking and pouring, making it perfect for a quiet evening in or sharing with loved ones.
Equipment
- Medium-sized baking dish roughly 8x8 inch or equivalent
- Large bowl
- Medium bowl
- Whisk
- Oven
- Stovetop or Microwave for melting butter
Ingredients
Hauptzutaten
- 4 Eggs Your binding buddies! Room temperature is always a good idea if you remember.
- 220 g All-purpose flour This gives our baked pudding structure and that lovely, slightly dense texture.
- 30 g Cornstarch Helps thicken things up beautifully.
- 235 g Granulated sugar For just the right amount of sweetness.
- 0.25 tsp Salt A tiny pinch to balance everything out.
- 100 g Tapioca The star! I usually use minute tapioca for baked puddings as it doesn't need pre-soaking, but always check your package directions just in case!
- 4 tsp Vanilla Don't skimp on the vanilla! It adds so much cozy flavor.
- 135 g Unsalted butter Melted into golden goodness. It brings richness!
- 350 g Milk Whole milk gives the best creamy result, but feel free to use what you have.
- 25 g Milk powder This might sound a little extra, but trust me, it amps up the creamy factor in a big way!
Instructions
- Preheat your oven to 350°F (175°C). Grab a medium-sized baking dish (a roughly 8x8 inch or equivalent will work nicely) and give it a little buttering or a spray with non-stick spray. This helps prevent sticking and makes cleanup easier.
- In a large bowl, whisk together your dry ingredients: the all-purpose flour, cornstarch, granulated sugar, salt, and milk powder. Get rid of any lumps!
- In a separate, medium bowl, whisk together the eggs and milk until they're well combined and a little frothy. Whisk in the vanilla extract.
- Pour the wet ingredients from the egg-milk bowl into the large bowl with your dry ingredients. Whisk gently but thoroughly until you have a smooth batter. It might be a little thick, and that's okay!
- Stir in the tapioca pearls (if you're using minute tapioca, add it straight in!). Make sure they're distributed evenly throughout the batter.
- Next, melt your unsalted butter. You can do this on the stovetop or in the microwave. Once melted, whisk the warm butter into the pudding batter until it's fully incorporated.
- Pour the batter into your prepared baking dish. You can smooth the top gently with a spoon or spatula.
- Bake for 35 to 50 minutes. Baking time can vary depending on your oven and the size/depth of your dish. You'll know it's done when the edges look set and perhaps slightly golden, and the center is mostly set with maybe just a slight jiggle.
- Carefully remove the dish from the oven. Let it cool for at least 15-20 minutes before serving. It continues to set as it cools, and serving it warm is just heavenly!
Notes
Substitutions & Additions:
Milk: Feel free to experiment with different milks like almond milk or oat milk, though the richness might vary slightly.
Spice It Up: Add a pinch of nutmeg or cinnamon to the dry ingredients for extra warmth.
Fruity Fun: Stir in a handful of raisins or dried cranberries with the tapioca, or serve with fresh berries on top.
Extract Alternatives: Swap some of the vanilla for almond extract for a different flavor twist.
Make it Richer: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of caramel or butterscotch sauce? Yes, please! Tips for Success:
Tapioca Type: This recipe works best with minute tapioca, which cooks quickly in the oven. If you're using pearl tapioca, you'll likely need to soak it first according to package directions, which will change the method slightly. Read your tapioca bag!
Don't Overbake: Overbaking can make the pudding dry. Keep an eye on it in the last 10-15 minutes of baking time. The center should be set but maybe not completely firm like a cake.
Whisk Well: Ensure your dry ingredients are well combined before adding the wet, and whisk until smooth to avoid flour pockets.
Rest is Best: Letting it rest after baking is crucial for the pudding to finish setting properly. How to Store It:
Once completely cooled, cover the baking dish tightly with plastic wrap or transfer servings to airtight containers. Store in the refrigerator for up to 3-4 days. You can enjoy it chilled straight from the fridge, or gently warm a serving in the microwave for that cozy, fresh-baked feel again. FAQs:
Why is my baked tapioca pudding denser than regular tapioca pudding? This recipe includes flour, which gives it a thicker, more substantial texture compared to stovetop puddings that primarily use tapioca and eggs for thickening. It's meant to be more of a scoopable, baked custard consistency!
Can I use pearl tapioca instead of minute tapioca? Minute tapioca is typically used in baked puddings without pre-soaking. If you use pearl tapioca, you'll likely need to soak it in milk or water for several hours or overnight according to its package directions before adding it to the batter, and baking time might vary.
Can I reduce the sugar? You can slightly reduce the sugar if you prefer, but significant changes might affect the pudding's texture and moisture balance. Start by reducing just a quarter cup if you're experimenting.
Milk: Feel free to experiment with different milks like almond milk or oat milk, though the richness might vary slightly.
Spice It Up: Add a pinch of nutmeg or cinnamon to the dry ingredients for extra warmth.
Fruity Fun: Stir in a handful of raisins or dried cranberries with the tapioca, or serve with fresh berries on top.
Extract Alternatives: Swap some of the vanilla for almond extract for a different flavor twist.
Make it Richer: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of caramel or butterscotch sauce? Yes, please! Tips for Success:
Tapioca Type: This recipe works best with minute tapioca, which cooks quickly in the oven. If you're using pearl tapioca, you'll likely need to soak it first according to package directions, which will change the method slightly. Read your tapioca bag!
Don't Overbake: Overbaking can make the pudding dry. Keep an eye on it in the last 10-15 minutes of baking time. The center should be set but maybe not completely firm like a cake.
Whisk Well: Ensure your dry ingredients are well combined before adding the wet, and whisk until smooth to avoid flour pockets.
Rest is Best: Letting it rest after baking is crucial for the pudding to finish setting properly. How to Store It:
Once completely cooled, cover the baking dish tightly with plastic wrap or transfer servings to airtight containers. Store in the refrigerator for up to 3-4 days. You can enjoy it chilled straight from the fridge, or gently warm a serving in the microwave for that cozy, fresh-baked feel again. FAQs:
Why is my baked tapioca pudding denser than regular tapioca pudding? This recipe includes flour, which gives it a thicker, more substantial texture compared to stovetop puddings that primarily use tapioca and eggs for thickening. It's meant to be more of a scoopable, baked custard consistency!
Can I use pearl tapioca instead of minute tapioca? Minute tapioca is typically used in baked puddings without pre-soaking. If you use pearl tapioca, you'll likely need to soak it in milk or water for several hours or overnight according to its package directions before adding it to the batter, and baking time might vary.
Can I reduce the sugar? You can slightly reduce the sugar if you prefer, but significant changes might affect the pudding's texture and moisture balance. Start by reducing just a quarter cup if you're experimenting.