I’ve always loved pudding. When I was a kid, I would crave those little plastic cups of pudding — chocolate, vanilla, butterscotch, and especially tapioca. I would sometimes sneakily pop open a cup at home and eat it … and then feel soooo bad, because there was some unwritten rule in my head that packaged snack foods were only for lunch bags or car trips, and eating them at home was wasteful and horrible for the environment.
Now that I’m older, my love for pudding continues. And egg pudding in bubble tea? Pretty much the best snack-drink hybrid ever:
3/4 cup half & half cream (10% milk fat)
1 tsp. gelatine
1/4 cup water
2 tbsp. + 1 tsp. granulated sugar
3 egg (yolks)
Container with Lid
- Add 1 tsp. of gelatine to 1/4 cup of water. Put aside (i.e., to bloom).
- Heat up the cream on low heat. You want it to be hot but not simmering.
- Separate the egg yolks from the whites (save them to use in another recipe!). Put the yolks in a medium bowl and add 2 tbsp. of granulated sugar, plus another 1 tsp. if you like your pudding sweeter. Beat for about 2 minutes with a whisk until thickened and the sugar is dissolved.
- Turn off the heat and slowly add about 1/4 cup of the hot cream into the egg-sugar mixture. Whisk to combine. Add another 1/4 cup of cream and whisk.
- Pour the cream-egg-sugar back into the pot with the remaining cream. Turn on the heat to low-medium, and heat up the mixture, whisking constantly to just barely cook the egg yolks, about 2-3 minutes.
- Take the pot off the heat and add the bloomed gelatine. Whisk to combine until the gelatine is full melted.
- Pour the mixture into a container with a lid and chill for at least 4 hours.
- Use a large spoon to add flat chunks of the pudding to a tall glass. Add crushed ice, strong black tea, milk, a bubble tea straw, and enjoy!
The egg pudding has the best texture when it’s room temperature or slightly cool, so don’t add in too much ice — the gelatine will firm up and the pudding will be harder to drink up the straw. You can actually leave out the ice if you brew then chill your tea beforehand.
If you’re lactose intolerant, you can definitely substitute full-fat coconut milk for the half & half. Top your bubble tea with some fresh, chopped-up mango and lychee, and you’ll have a tropical party in your mouth!