Death By Vanilla Pudding
Luxurious pearl tapioca pudding made with a full quart of cream, brown sugar, and Madagascar bourbon vanilla. A make-ahead dessert that serves a crowd.
YIELD
20 servingsPREP
8 hrsCOOK
15 minREADY
16 hrsThis is vanilla pudding that means business. A full quart of cream, brown sugar, and three teaspoons of Madagascar bourbon vanilla give it a richness and depth that instant pudding can only dream about.
Small pearl tapioca soaked overnight creates those signature little bursts of texture in every silky spoonful.
It makes 20 generous servings, so this is the one to pull out when you’re feeding a crowd.
Best served warm. Chill it overnight and gently reheat each serving before plating.
Chef Tips
- Soak the tapioca the full overnight; shortcuts lead to crunchy, uncooked pearls in the center
- Stir constantly when adding sugar and vanilla to avoid lumps; the mixture thickens fast
- Madagascar bourbon vanilla extract is worth seeking out here; it’s the star of the show
Ingredients
Directions
Soak tapioca in 2 cups cold water in refrigerator overnight.
Drain and place in a large sauce pan with cream and 2 cups water.
Bring to a boil, add sugar and vanilla slowly, stirring the whole time (it will get very thick very fast and lump if you don’t) Beat eggs to a froth, add to pudding mixture.
Simmer for 5 minutes (until eggs are set with the rest of the pudding) Chill overnight, warm each serving (microwave works best) and serve.
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