Ingredients
- 100 g small pearl tapioca
- 1 litre whole milk
- 180 ml Québec maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
Method
- Soak tapioca in the milk for 30 minutes.
- Cook gently, stirring often, until the pearls are nearly translucent.
- Whisk eggs with maple syrup, vanilla, salt, and nutmeg; gradually temper with hot tapioca.
- Return to the pot and cook over low heat until lightly thickened, without boiling.
- Serve warm or chill until set.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace 150 g sugar with 180 ml maple syrup and reduce the milk from 1.1 litres to 1 litre to balance the added liquid. No oven reduction applies.
Why Quebec maple syrup: Maple deepens the gentle custard flavor and works especially well with nutmeg and vanilla. Tapioca pudding remains an economical, traditional dessert with a Québec pantry character.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →