Vanilla Bean Tapioca with Brûléed Top and Macerated Berries

About This Vanilla Bean Tapioca Recipe

When I was little and lived in Suttons Bay, Michigan, the local grocery store sold tapioca pudding that my mom would buy (Shoutout to Hansens)—and for some reason, it lives rent-free in my brain as one of the best desserts of my childhood. I hadn’t eaten tapioca pudding in YEARS, so I decided to bring it back but make it glamorous. Enter: vanilla bean paste, a brûléed sugar top, and macerated berries.

I tested this recipe three times to nail the perfect consistency. The secret is soaking the tapioca pearls overnight and cooking the pudding just until it thickens—not too thin, not too thick. The result? A silky, creamy pudding with the most addictive crackly crème brûlée topping. It’s 10/10 perfection, and so easy to make.

Why You’ll Love This

Old-school dessert with a modern, bougie twist
Vanilla bean paste = incredible aroma + flavor
Crackly brûléed sugar top like crème brûlée
Macerated berries add brightness and balance
Easy, cozy, nostalgic, and elegant
Can be served warm or chilled

Ingredients You’ll Need

Tapioca Pudding

Small pearl tapioca
Whole milk
Heavy cream
Granulated sugar
Vanilla bean paste
Eggs
Salt
Butter
Extra sugar for brûlée top

Macerated Berries

Strawberries
Blueberries
Sugar
Lemon juice

How to Make It

Soak the tapioca pearls overnight for the best texture. Simmer milk, cream, and sugar, then stir in the soaked pearls and cook until thickened and translucent. Temper the eggs with a little of the hot mixture, then add them back into the pot and cook until the pudding coats a spoon. Remove from heat and stir in butter, salt, and vanilla bean paste. Let cool, then sprinkle sugar on top and broil briefly before finishing with a kitchen torch to form a caramelized shell. Serve warm or chilled with macerated berries.

Tips for Success

Soak pearls overnight for the smoothest texture.
Don’t let the milk mixture boil—gentle simmer only.
Cook just until thickened; overcooking makes it gluey.
Temper eggs slowly so they don’t scramble.
The pudding thickens significantly as it cools.
Use raw sugar for a darker, crunchier brûlée top.
Serve warm for cozy vibes, or chilled if you prefer.

Frequently Asked Questions

Can I skip the brûlée topping?

Yes! You’ll still have a great tapioca pudding.

Can I use vanilla extract instead of vanilla bean paste?

Yes—use 2 teaspoons vanilla extract.

Do I have to soak the tapioca?

Highly recommended. It ensures the pearls cook evenly.

What kind of tapioca pearls work?

Small pearl tapioca (not instant).

Can I make this ahead?

Absolutely. Brûlée the top right before serving for the best crackle.

What to Serve With It

Macerated berries
Fresh raspberries or blackberries
Whipped cream

More Recipes You’ll Love

Vanilla Bean Tapioca Pudding with a Brûléed Top

Yield: 8-10

Author: Amelia is NOT a Chef

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Ingredients

Pudding

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

Macerated Berries

1 cup fresh strawberries, hulled and sliced
1 cup fresh blueberries
1/3 cup granulated sugar (adjust to taste)
1/4 cup lemon juice

Instructions

Pudding

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.
In a large saucepan, combine milk, cream, and sugar. Bring to a gentle simmer over medium heat, stirring occasionally. Don’t let it boil.
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 has visibly thickened.
In a medium bowl, whisk the eggs. Slowly ladle in about ½ cup of the hot tapioca mixture while whisking constantly. Then pour the tempered yolks back into the pot, stirring continuously.
Cook for another 2-5 minutes on low heat, stirring constantly until the pudding coats the back of a spoon.
Remove from heat. Stir in the butter, salt, and vanilla bean paste.
Pour into a large shallow bowl or baking dish. Press a layer of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let cool to room temp, then chill uncovered for at least 4 hours or overnight.
Remove plastic wrap.
Sprinkle sugar evenly across the top (⅓ to ½ cup depending on size of your dish). Try to cover the surface in a thin, even layer.
Place the dish under the broiler (top rack) for 1–3 minutes, just until the sugar starts to melt and bubble. Keep a close eye on it—it can burn fast.
Finish caramelizing the sugar with a kitchen torch to create an even golden, crackly shell. Let sit 1–2 minutes to set.

Macerated Berries

Combine all ingredients in a bowl and toss gently to coat the berries in the sugar and lemon juice.
Let the mixture sit at room temperature for 20–30 minutes, stirring occasionally, until the strawberries soften and the juices release.
Chill until ready to serve. Spoon over (or beside) the brûléed tapioca pudding.