Dessert

Vanilla Bean Tapioca Pudding with a Brûléed Top Recipe

ByThomas Greene December 14, 2025December 14, 2025

Introduction

Vanilla Bean Tapioca Pudding with a Brûléed Top is a classic dessert with a delightful twist. Creamy tapioca pearls infused with fragrant vanilla bean paste are topped with a crisp caramelized sugar layer and served alongside fresh macerated berries. It’s a comforting treat perfect for any occasion.

In a white bowl with a brown rim, there is a creamy, white rice pudding as the base layer, with a golden caramelized crust sitting slightly off-center on top. Along one side of the pudding is a layer of fresh mixed berries, including red chopped strawberries and dark blue blueberries, adding a pop of color and freshness. The bowl is placed on a white marbled surface with soft natural light highlighting the textures and colors of the dish. In the background, a white ceramic dish with the remaining pudding can be seen slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup small pearl tapioca
4 cups whole milk
2 cups heavy cream
1 cup granulated sugar
4 teaspoons vanilla bean paste
4 large eggs
1 generous pinch of salt
3 tablespoons salted butter
⅓ to ½ cup granulated or raw sugar for brûlée topping
1 cup fresh strawberries, hulled and sliced
1 cup fresh blueberries
1/3 cup granulated sugar (for macerated berries, adjust to taste)
1/4 cup lemon juice

Instructions

Step 1: Place the tapioca pearls in a bowl and cover with cold water. Soak overnight in the fridge, or soak in hot water for 1–2 hours if you’re short on time. Drain before cooking.
Step 2: In a large saucepan, combine milk, cream, and sugar. Bring to a gentle simmer over medium heat, stirring occasionally. Do not let it boil.
Step 3: Stir in the tapioca. Reduce heat to low and simmer gently, stirring often, for 20–25 minutes until the pearls are translucent and the mixture thickens visibly.
Step 4: In a medium bowl, whisk the eggs. Slowly ladle about ½ cup of the hot tapioca mixture into the eggs while whisking constantly to temper them. Pour the tempered eggs back into the pot, stirring continuously.
Step 5: Cook on low heat for another 2-5 minutes, stirring constantly until the pudding coats the back of a spoon.
Step 6: Remove from heat and stir in the butter, salt, and vanilla bean paste.
Step 7: Pour the pudding into a large shallow bowl or baking dish. You may eat it warm or press plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, then chill if desired.
Step 8: Once chilled, remove plastic wrap. Sprinkle a thin, even layer of granulated or raw sugar (⅓ to ½ cup) over the top.
Step 9: Place the dish under the broiler on the top rack for 1–3 minutes until the sugar melts and bubbles. Watch closely to avoid burning.
Step 10: Use a kitchen torch to caramelize the sugar evenly, creating a golden, crackly shell. Let sit 1–2 minutes to set.
Step 11: For the macerated berries, combine strawberries, blueberries, sugar, and lemon juice in a bowl. Toss gently and let sit at room temperature for 20–30 minutes, stirring occasionally until the strawberries soften and release juices.
Step 12: Chill the berries until ready to serve. Spoon them over or alongside the brûléed tapioca pudding.

Tips & Variations

Soaking tapioca pearls in hot water speeds up preparation if you’re short on time.
Adjust sugar in macerated berries to taste—add more lemon juice for extra tang.
Use a kitchen torch for even caramelization, but the broiler alone works if you don’t have one.
For a dairy-free option, substitute coconut milk and coconut cream for the milk and heavy cream.

Storage

Store leftover pudding covered in the refrigerator for up to 3 days. To keep the brûléed sugar crisp, brûlée just before serving rather than in advance. Reheat the pudding gently in the microwave or on low heat if eaten warm, but avoid reheating once the sugar is caramelized as it will lose its crispness.

How to Serve

The dish is served in a white bowl with a brown rim, placed on a white marbled textured surface. Inside, there is a creamy white rice pudding layer at the bottom, topped with a golden, caramelized sugar crust that is slightly uneven in shape and glossy in texture. Along one side of the bowl, there is a layer of fresh red strawberry slices and whole dark blue blueberries, adding vibrant colors and a fresh texture contrast. In the background, a white baking dish with a caramelized surface is visible, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant tapioca instead of small pearl tapioca?

Instant tapioca has a different texture and may not withstand prolonged cooking as well. Small pearl tapioca provides the classic chewy texture suited for this pudding.

What can I do if I don’t have vanilla bean paste?

You can substitute with 2 teaspoons of pure vanilla extract, but the paste adds a more intense vanilla flavor and visible specks that enhance the pudding’s appearance.