From the kitchen
Camel Milk Tapioca Pudding
Small pearl tapioca cooked slowly in camel milk for a comforting, old-fashioned pudding.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1/3 cup small pearl tapioca
- Water for soaking, according to package
- 3 cups pasteurized camel milk, plus more if needed
- 1/3 cup sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
Method
- Soak small pearl tapioca in water according to its package, usually at least 30 minutes; drain.
- Put tapioca, milk and sugar in a heavy saucepan. Warm to a gentle simmer, then lower heat.
- Cook 20 to 35 minutes, stirring often, until pearls are translucent and no longer hard in the middle. Add a little milk if thick before pearls soften.
- Slowly whisk 1/2 cup hot pudding into the beaten egg. Stir back into the pan.
- Cook on low, stirring constantly, until at least 160°F and lightly thickened, about 2 to 4 minutes.
- Take off heat, add vanilla and serve warm or cool promptly for chilling.
Cook with confidence
Before you start
Before you start
Use small pearl tapioca, not instant granules or large bubble-tea pearls. Package soaking times vary, so check your product before beginning.
Serving and keeping
Refrigerate in shallow containers within 2 hours for up to 3 days. Stir in a spoonful milk if too thick.
Use Small Pearls
Follow your small-pearl tapioca package’s soaking instructions. Large boba or instant granules need a different cooking method.
Pearls Before Egg
Cook pearls until translucent and tender before tempering the beaten egg. Bring the enriched pudding to at least 160°F while stirring gently.
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