Tapioca Custard Pudding Recipe

tapioca pudding topped with fruit

Ingredients for Tapioca Custard Pudding Recipe

  • 4 cups scalded milk
  • 3 eggs
  • 2/3 cup pearl or 1/3 cup minute tapioca
  • 1/2 cup sugar
  • 1 tablespoon butter
  • 1 teaspoon salt


  1. Soak the tapioca for one hour in enough cold water to cover.
  2. Drain tapioca and add to milk in a saucepan.
  3. Cook in double boiler over medium heat for 30 minutes. Remove pan from stove.
  4. In mixing bowl, beat eggs slightly, add the sugar and salt, and stir well to blend.
  5. Return pan with tapioca to the stove.
  6. Drizzle the egg mixture gradually into the hot tapioca mixture and stir well.
  7. Turn into buttered (or greased) pudding dish and stir in the butter.
  8. Bake 30 minutes at 275 degrees Fahrenheit.
  9. Pudding is done when a knife inserted into the center comes out clean.
  10. Serve warm and sprinkle each serving with some cinnamon sugar, if desired.
Tapioca Custard Pudding Recipe