Brown Sugar Boba Pudding Cups
Brown Sugar Boba Pudding Cups
Ingredients
For the Boba
- 1/2 cup tapioca pearls, quick-cooking boba
- 4 cups water
For the Brown Sugar Syrup
- 1/2 cup dark brown sugar, packed
- 1/4 cup water
For the Pudding
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 egg yolks, large
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Prepare the boba: Bring 4 cups of water to a rolling boil in a medium saucepan. Add the tapioca pearls and stir gently to prevent sticking. Cook according to package directions, typically 5-10 minutes for quick-cooking boba, until soft and translucent. Drain the boba and rinse briefly with cold water to prevent sticking.
⏱️ 10 min
- 2
Make the brown sugar syrup: In a small saucepan, combine the dark brown sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from heat. Add the cooked boba to the brown sugar syrup and stir to coat. Set aside.
⏱️ 5 min
- 3
Prepare the pudding base: In a medium saucepan, whisk together the whole milk, heavy cream, granulated sugar, and cornstarch until smooth. In a small bowl, whisk the egg yolks. Gradually whisk about 1/2 cup of the warm milk mixture into the egg yolks to temper them, then slowly pour the tempered egg yolks back into the saucepan with the remaining milk mixture, whisking constantly.
⏱️ 5 min
- 4
Cook the pudding: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle simmer, about 5-7 minutes. It should be thick enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract and salt.
⏱️ 7 min
- 5
Assemble the pudding cups: Divide the brown sugar boba mixture evenly among 4 individual serving cups or ramekins. Pour the warm pudding over the boba in each cup. Gently tap the cups on the counter to release any air bubbles and ensure an even layer.
⏱️ 5 min
- 6
Chill and serve: Cover each pudding cup with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and set. Serve cold.
Kitchen Tools
Nutrition Facts (per serving)
Brown Sugar Boba Pudding Cups
Ingredients
For the Boba
- 1/2 cup tapioca pearls, quick-cooking boba
- 4 cups water
For the Brown Sugar Syrup
- 1/2 cup dark brown sugar, packed
- 1/4 cup water
For the Pudding
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 egg yolks, large
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Prepare the boba: Bring 4 cups of water to a rolling boil in a medium saucepan. Add the tapioca pearls and stir gently to prevent sticking. Cook according to package directions, typically 5-10 minutes for quick-cooking boba, until soft and translucent. Drain the boba and rinse briefly with cold water to prevent sticking.
⏱️ 10 min - 2
Make the brown sugar syrup: In a small saucepan, combine the dark brown sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from heat. Add the cooked boba to the brown sugar syrup and stir to coat. Set aside.
⏱️ 5 min - 3
Prepare the pudding base: In a medium saucepan, whisk together the whole milk, heavy cream, granulated sugar, and cornstarch until smooth. In a small bowl, whisk the egg yolks. Gradually whisk about 1/2 cup of the warm milk mixture into the egg yolks to temper them, then slowly pour the tempered egg yolks back into the saucepan with the remaining milk mixture, whisking constantly.
⏱️ 5 min - 4
Cook the pudding: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle simmer, about 5-7 minutes. It should be thick enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract and salt.
⏱️ 7 min - 5
Assemble the pudding cups: Divide the brown sugar boba mixture evenly among 4 individual serving cups or ramekins. Pour the warm pudding over the boba in each cup. Gently tap the cups on the counter to release any air bubbles and ensure an even layer.
⏱️ 5 min - 6
Chill and serve: Cover each pudding cup with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and set. Serve cold.