Vanilla Tapioca Pudding is a versatile and simple classic that will leave your guests satisfied and asking for more! Chef Anna Olson teaches you how to making this delicious dessert from the first step to the last pour.

Don't forget to check out the recipe below, and we would love to hear how your Vanilla Tapioca Pudding turned out in the comments!

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Ingredients

1 vanilla bean
1 Tbsp vanilla bean paste
2 cup 2% milk
¼ tsp ground cardamom
6 Tbsp sugar
3 Tbsp quick-cook (minute) tapioca
1 room temperature egg, separated
½ cup fresh raspberries

Directions

1. Scrape out seeds of vanilla bean and whisk into milk (or stir in paste) into a medium saucepot. Add cardamom, sugar and tapioca and let sit 5 minutes. Bring mixture up to a boil over medium heat, stirring constantly (this should take about 12 minutes).

2. Once simmering, keep cooking 3 minutes more, stirring constantly (in this 3 minutes, the tapioca will double in size).

3. Remove from heat (pudding will have only thickened a little. Whisk ¼ cup of mixture into egg yolk and add yolk to pot, stirring to blend. Whip egg white until a soft peak then stir quickly but gently into to pudding.

4. Arrange a few raspberries into bottom of each dish and ladle warm pudding over each. Cover dishes loosely with plastic wrap and chill until set, about 3 hours.

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