Death By Vanilla Pudding

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Servings: 20 Difficulty: Intermediate
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An ultra-rich, custard-style tapioca pudding with deep vanilla and brown sugar notes.
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This luxurious dessert transforms simple tapioca pearls into a decadent, creamy indulgence. The secret lies in the combination of whole cream, brown sugar, and high-quality Madagascar bourbon vanilla, which creates a flavor profile that is both nostalgic and sophisticated. Unlike standard puddings, this recipe requires an overnight soak for the tapioca, ensuring every pearl is perfectly tender. The addition of eggs creates a thick, custard-like consistency that sets beautifully when chilled. It is best served warm, either straight from the fridge or gently reheated, allowing the rich vanilla aromas to bloom. A true “death by vanilla” experience, this pudding is perfect for special occasions or when you crave a truly comforting, old-fashioned treat.

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Death By Vanilla Pudding

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 20 Calories: 1093.2

Description

This luxurious dessert transforms simple tapioca pearls into a decadent, creamy indulgence. The secret lies in the combination of whole cream, brown sugar, and high-quality Madagascar bourbon vanilla, which creates a flavor profile that is both nostalgic and sophisticated. Unlike standard puddings, this recipe requires an overnight soak for the tapioca, ensuring every pearl is perfectly tender. The addition of eggs creates a thick, custard-like consistency that sets beautifully when chilled. It is best served warm, either straight from the fridge or gently reheated, allowing the rich vanilla aromas to bloom. A true "death by vanilla" experience, this pudding is perfect for special occasions or when you crave a truly comforting, old-fashioned treat.

Ingredients

Directions

  1. Place the small pearl tapioca in a bowl and cover with 2 cups of cold water. Refrigerate overnight to allow the pearls to plump up.
  2. Drain the soaked tapioca thoroughly and transfer it to a large saucepan. Add the whole cream, 2 cups of fresh water, and salt.
  3. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
  4. Once boiling, gradually add the brown sugar and vanilla extract. Stir continuously and vigorously, as the mixture will thicken very quickly and may lump if not stirred well.
  5. In a separate bowl, beat the four eggs until frothy.
  6. Slowly pour the beaten eggs into the hot pudding mixture while stirring constantly to temper the eggs and incorporate them smoothly.
  7. Reduce heat to low and simmer for 5 minutes, stirring frequently, until the eggs are set and the pudding is thick and glossy.
  8. Remove from heat and let cool slightly. Transfer to a serving dish or individual bowls.
  9. Cover and refrigerate overnight to allow the flavors to meld and the texture to set properly.
  10. Serve chilled or warm each serving individually in the microwave for a few seconds before serving.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 1093.2kcal
% Daily Value *
Total Fat 86.5g134%
Saturated Fat 52.8g264%
Cholesterol 264.0mg88%
Sodium 1241.8mg52%
Total Carbohydrate 77.4g26%
Dietary Fiber 3.1g13%
Sugars 72.3g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vanilla, pudding, tapioca, cream, dessert, custard, brown sugar, american, rich, homemade, sweet, comfort food, eggs, boil, chill, traditional, indulgent, warm, spoonable, pearl
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