Although its presence on modern-day dessert tables might be dwindling, I’m a staunch advocate of the homemade version over its store-bought counterpart. There’s an unparalleled richness and depth in the homemade version that pre-packaged varieties simply can’t replicate. And the best part? It’s incredibly simple to whip up a batch.

For those venturing into making this classic, start by giving the tapioca pearls a good rinse. This eliminates any starch and ensures a clean flavor profile. Soaking them in water for a short duration then primes them for cooking, ensuring they turn soft and swell up beautifully. Using a heavy saucepan or a dutch oven, heat up the milk and sugar until it reaches a gentle simmer. This forms the creamy base that’s quintessential to the pudding. Introduce the soaked pearls to this simmering mixture and watch as they gradually turn translucent, indicating they’re perfectly cooked.

There’s something profoundly comforting about diving into a bowl of this nostalgic pudding. Each spoonful is not just a taste of creamy goodness, but a cherished memory of yesteryears.