Creamy Large Pearl Tapioca Pudding (Eyeball Delight)
This Creamy Large Pearl Tapioca Pudding, affectionately known as Eyeball Delight, is a nostalgic dessert that brings together the chewy texture of large pearl tapioca with a smooth and luscious custard base. Each bite evokes warmth and memories, especially when shared with loved ones. Ideal for special family gatherings or just to satisfy your sweet tooth, this pudding is not only a treat for the taste buds but also a feast for the eyes. Its unique texture and creamy flavor make it an eye-catching centerpiece for any dessert table, earning its playful name. Despite the challenge of sourcing large pearl tapioca, a visit to your local Asian grocery store will uncover this gem, ready to be transformed into a delightful pudding that everyone will rave about.
8
Servings
275
Calories
6
Ingredients
Ingredients
Large pearl tapioca
3.5 ounces (Rinsed and drained, or 1 cup if preferred)
Milk
5 cups (Whole milk is recommended for creaminess)
Salt
1/4 teaspoon (None)
Eggs
2 large (Separated into whites and yolks)
Granulated sugar
1 cup (Divided into two 1/2 cup portions)
Vanilla extract
1 teaspoon (Pure vanilla extract is recommended)
Instructions
1
In a double boiler, bring the milk to a gentle boil over simmering water, stirring occasionally to prevent scorching.
2
Once boiling, stir in the salt and the large pearl tapioca. Continue to cook, stirring constantly, for about 1 hour until the tapioca pearls become translucent and the mixture thickens.
3
While the tapioca cooks, separate the eggs. In a clean bowl, beat the egg whites until firm peaks form. Set the egg whites aside.
4
In another bowl, whisk the egg yolks with the remaining 1/2 cup of granulated sugar until the mixture is pale and creamy.
5
Temper the beaten yolks by gradually adding a few spoonfuls of the hot tapioca mixture into the yolks, whisking constantly to avoid cooking the eggs.
6
Gently stir the tempered yolk mixture back into the hot tapioca mixture. Cook over the double boiler for an additional 15 minutes, stirring frequently.
7
Remove the mixture from heat and stir in the vanilla extract for added flavor.
8
Carefully fold in the whipped egg whites into the pudding until combined. This will add lightness and airiness to your pudding.
9
Transfer the tapioca pudding into a decorative serving bowl. Cover with plastic wrap and refrigerate for at least 2 hours or until fully chilled.
Nutrition Information
6.25g
Fat
43.75g
Carbs
5.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Eyeball Delight?
Eyeball Delight is a nostalgic Creamy Large Pearl Tapioca Pudding that features a smooth custard base and chewy large tapioca pearls.
What kind of tapioca should I use?
You should use large pearl tapioca for the best texture and appearance in this specific recipe.
Where can I find large pearl tapioca?
Large pearl tapioca is typically found at local Asian grocery stores if it is not available in standard supermarkets.
How much tapioca is required?
The recipe calls for 3.5 ounces of large pearl tapioca, which is approximately 1 cup.
How long does the tapioca take to cook?
The initial cooking phase for the tapioca pearls in the milk takes approximately 1 hour.
How do I know when the pearls are done?
The tapioca pearls are ready when they become translucent and the milk mixture has thickened.
Why use a double boiler for this recipe?
A double boiler is used to bring the milk to a boil and cook the pudding gently, which prevents the milk from scorching.
What type of milk is recommended?
Whole milk is recommended to achieve the maximum level of creaminess in the custard base.
How many eggs are needed?
This recipe requires 2 large eggs, which need to be separated into whites and yolks.
What do I do with the egg whites?
Beat the egg whites in a clean bowl until firm peaks form, then fold them into the finished pudding for lightness.
How is the sugar used in this pudding?
Use 1 cup of granulated sugar, divided into two 1/2 cup portions for different stages of the recipe.
What is the purpose of tempering the egg yolks?
Tempering involves gradually adding hot tapioca to the yolks to raise their temperature slowly, preventing them from scrambling.
How long do I cook the pudding after adding the yolks?
After adding the tempered yolks, cook the mixture for an additional 15 minutes over the double boiler.
When should I add the vanilla extract?
Add 1 teaspoon of pure vanilla extract after removing the pudding mixture from the heat.
What is the best way to combine the egg whites?
Carefully fold the whipped egg whites into the hot pudding to add an airy and light texture.
How long must the pudding be refrigerated?
The pudding should be refrigerated for at least 2 hours or until it is fully chilled.
How many servings does this recipe yield?
This recipe makes 8 servings, making it perfect for family gatherings.
How many calories are in one serving?
There are 275 calories per serving of this Creamy Large Pearl Tapioca Pudding.
What is the fat content per serving?
Each serving contains 6.25 grams of fat.
How many carbohydrates are in a serving?
A single serving contains 43.75 grams of carbohydrates.
What is the protein content of this pudding?
Each serving provides 5.6 grams of protein.
Should I rinse the tapioca pearls?
Yes, the recipe suggests that the large pearl tapioca should be rinsed and drained before use.
Can I substitute the vanilla extract?
While pure vanilla extract is recommended, you could use vanilla bean paste for a more intense flavor.
Why is the recipe called 'Eyeball Delight'?
It is a playful name inspired by the unique appearance of the large, translucent tapioca pearls in the creamy base.
Is this dessert suitable for holidays?
Yes, its unique texture and creamy flavor make it an eye-catching centerpiece for holiday dessert tables.
How much salt is needed?
The recipe calls for 1/4 teaspoon of salt to balance the sweetness.
How do I prevent a skin from forming on the pudding?
Cover the serving bowl with plastic wrap before refrigerating to keep the top of the pudding soft.
Can I use a different type of sugar?
The recipe specifies granulated sugar, but you could experiment with other sweeteners at your own risk.
What equipment do I need for the egg whites?
You will need a clean mixing bowl and a whisk or hand mixer to beat the egg whites to firm peaks.
Is this a traditional Asian recipe?
While it uses large pearl tapioca often found in Asian cuisine, this specific custard-style preparation is a fusion or family-style take.