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Spider Egg Tapioca Pudding Cup

This creamy dessert features a playful spooky twist, perfect for family gatherings and seasonal events, with a smooth tapioca base and fun 'spider egg' decorations.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dessert, Treat
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 1/2 cup small pearl tapioca Make sure tapioca is fresh and dry; soak before cooking.
  • 3 cups whole milk, divided Use 2% or half-and-half as alternatives.
  • 1/2 cup granulated sugar Coconut sugar can be used for a deeper flavor.
  • 1/4 tsp fine sea salt Kosher salt can be used instead.
  • 2 large egg yolks Temper the yolks slowly to avoid scrambling.
  • 1 tsp pure vanilla extract Vanilla bean paste can be used for a stronger flavor.
Decorations
  • 1/4 cup mini chocolate chips Used for an obvious dotted look.
  • 1 small amount black food coloring gel For a few 'spider egg' specks.
  • whipped cream, for topping Dairy-free can be achieved with whipped coconut cream.
  • 8 small plastic spider rings Decoration only, remove before eating.

Method
 

Soak the Tapioca
  1. Place the small pearl tapioca in a medium bowl and cover it with 1 cup of the milk. Let it soak for 30 minutes at room temperature.
Cook the Pudding Base
  1. Transfer the soaked tapioca, along with the soaking milk, to a medium saucepan. Add the remaining 2 cups milk, sugar, and salt. Cook over medium heat, stirring often, for 12 to 15 minutes.
Temper the Egg Yolks
  1. In a small bowl, whisk the egg yolks. Slowly ladle about 1/2 cup of the hot tapioca mixture into the yolks while whisking constantly.
Finish and Flavor the Pudding
  1. Whisk the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, for 3 to 4 minutes until thickened. Remove from heat and stir in vanilla extract.
  2. Add mini chocolate chips or a few drops of black food coloring for the spider egg look.
Chill and Serve
  1. Divide the warm pudding among 8 small cups or jars. Press plastic wrap directly onto the surface of each cup. Chill for at least 2 hours until set.
  2. Just before serving, remove the wrap, add whipped cream, and place a plastic spider ring on the rim for decoration.

Notes

This pudding can be made in advance. Keep the whipped cream and spider rings off until serving. Store covered in the refrigerator for up to 4 days.