This old-fashioned butterscotch tapioca pudding is a classic Amish dessert made with small pearl tapioca, brown sugar, butter, and vanilla. Browning the butter adds a rich, nutty depth of flavor that makes this creamy pudding taste even more delicious.
It's a comforting, old-fashioned dessert that's perfect for family gatherings or whenever you're craving a sweet homemade treat.
Why You'll Love This Amish Butterscotch Tapioca
- Rich butterscotch flavor: Brown sugar, vanilla, and browned butter come together to create a deep, buttery flavor that makes this pudding extra special.
- Old-fashioned Amish recipe: This comforting dessert comes from an Amish cookbook and is a wonderful example of the simple, homemade desserts Amish cooks are known for.
- Creamy and comforting: Tender tapioca pearls, a creamy pudding base, and a touch of whipped cream make this a dessert everyone will enjoy.
- Perfect for gatherings: This makes a generous batch, making it a great choice for holidays, family dinners, or sharing with friends.
A Few Ingredients That Make This Recipe Special
- Small Pearl Tapioca is what gives this dessert its classic old-fashioned texture. Be sure to use small pearl (or seed) tapioca, not instant or minute tapioca, which will not give you the same results. Cooking time can vary depending on the type of tapioca you use, so cook until the pearls are mostly translucent and tender.
- Brown Sugar and Browned Butter is the combination that gives this pudding its rich butterscotch flavor. Brown sugar gives butterscotch its warm, caramel-like flavor, while browning the butter adds a nutty depth that makes this simple dessert extra delicious.
- Fresh Whipped Cream - I highly recommend using freshly whipped cream for the best flavor and texture. Folding whipped cream into the cooled tapioca makes this rich dessert lighter and creamier while balancing the sweetness of the brown sugar and butter. If you prefer a shortcut, you can use Cool Whip, but homemade whipped cream gives this old-fashioned dessert the best flavor.
How to Make Old-Fashioned Butterscotch Tapioca Pudding
- Cook the tapioca.
- Add the tapioca, water, and salt to a large, heavy-bottomed saucepan and stir. (If you plan ahead, and you'd like to reduce the cooking time, you can soak the tapioca in the water for an hour or more before beginning.)
- Bring the mixture to a full boil over medium heat, then reduce the heat to a medium/low boil. Cook for about 15 minutes, stirring frequently to keep the tapioca from sticking.
- Add the brown sugar.
- Stir in the brown sugar and continue cooking (uncovered) until the tapioca pearls are tender and mostly translucent. You will need to stir/whisk it very often to keep it from sticking to the bottom. (The pearls don't have to be completely clear all the way through, but at least the outer half should be clear. It can take 20 - 40 minutes to cook. Cooking time will vary depending on the type of tapioca you use, so focus on the texture rather than the clock. The mixture will also become thickened during this step.)
- Add the egg mixture.
- In a separate bowl, whisk together the eggs, sugar, and milk. (For the smoothest results, allow the eggs and milk to come to room temperature before adding them, or add a bit of the hot mixture to temper it.)
- Slowly pour the egg mixture into the hot tapioca while stirring/whisking constantly. (Take your time with this step - adding it too quickly can cause the eggs to scramble. I find that slowly adding the room-temperature egg mixture while stirring vigorously creates a smooth pudding without the need for a separate tempering step.)
- Continue cooking until the pudding thickens and begins to bubble.
- Add the browned butter and vanilla.
- While the tapioca is cooking, brown the butter. Place the butter in a small saucepan over medium heat and allow it to melt. Continue cooking until the butter begins to foam and the milk solids at the bottom of the pan turn golden brown. You'll notice a rich, nutty aroma as it browns.
- Watch it closely during this step because butter can go from browned to burned quickly. Once it has reached a golden color, remove it from the heat.
- Add the browned butter and the vanilla to the cooked tapioca and stir until well combined. This simple step adds a rich, nutty depth of flavor that gives this pudding its delicious butterscotch taste.
- Cool and add the whipped cream.
- Allow the tapioca to cool to room temperature.
- Whip the cream until thick and soft peaks form. (I don't add any sugar.)
- For the easiest method, add the tapioca to the whipped cream and mix on low to medium speed until combined. You can also fold the whipped cream into the tapioca by hand if you prefer.
- Chill and Serve as-is, or add sliced bananas and chopped candy bars if desired. (Hint 😉 - it's also yummy warm with bananas, even without whipped cream.)
Tips for Making the Best Butterscotch Tapioca
- Use the right tapioca - Make sure you use small pearl (seed) tapioca, not instant tapioca. Different brands and types can vary in cooking time, so cook until the pearls are tender and mostly translucent.
- Take your time adding the egg mixture - Adding the room-temperature egg and milk mixture slowly while stirring constantly helps create a smooth, creamy pudding. Don't rush this step.
- Don't skip browning the butter - It only takes a few extra minutes, but browning the butter adds a rich, nutty depth of flavor that makes this pudding taste like true butterscotch.
- Use unsweetened whipped cream - This pudding is already rich and sweet, so whip your cream without adding sugar. The lightness of the whipped cream helps balance the flavors.
Frequently Asked Questions
What is tapioca and what are tapioca pearls?
Tapioca is a starch made from the cassava root and is commonly used as a thickener in cooking. Tapioca pearls are small, round pieces of tapioca starch that create the classic texture found in old-fashioned tapioca pudding. When cooked, the pearls become soft and slightly chewy, giving this dessert its traditional texture.
If you'd like to try more classic tapioca desserts, my Old-Fashioned Vanilla Tapioca Pudding, Amish Strawberry Tapioca Pudding, and Grape Tapioca Pudding are a few more delicious recipes to try.
What kind of tapioca should I use for butterscotch tapioca pudding?
Use small pearl (or seed) tapioca, not instant or quick-cooking tapioca. Small pearl tapioca gives this dessert its classic chewy texture and old-fashioned look. Cooking time can vary depending on the type of tapioca you use, so cook until the pearls are tender and mostly translucent.
What gives this tapioca pudding a butterscotch flavor?
Butterscotch gets its classic flavor from brown sugar and butter. The brown sugar provides a rich, caramel-like sweetness, while the browned butter adds a nutty depth of flavor that makes this pudding extra delicious.
Should I soak the tapioca before cooking?
Soaking the tapioca in the water for an hour before cooking can help reduce the cooking time. However, it is not required. If you skip soaking, simply allow extra time for the tapioca pearls to soften and become mostly translucent.
More Amish Dessert Recipes to Try
- Old-Fashioned Vanilla Pearl Tapioca Pudding
- Graham Cracker Pudding
- Warm Apple Pudding Cake
- PA Dutch Apple Dumplings
- Old-Fashioned Cherry Delight
- Lemon Lush Dessert
- Coconut Cream Pie
- Amish Custard Pie
- If you love old-fashioned desserts like this, be sure to browse my collection of 50 Old-Fashioned Dessert Recipes.
I hope you enjoy this old-fashioned butterscotch tapioca pudding as much as my family does. There is something special about these simple, homemade desserts that have been passed down through generations. The rich butterscotch flavor, creamy texture, and old-fashioned charm make this Amish recipe a wonderful treat to share with family and friends.
This homemade butterscotch tapioca is delicious served plain, but for a fun twist, try topping it with sliced bananas and chopped candy bars. (Milky Way, Heath bars, or Snickers are all delicious choices.) The creamy pudding, fruit, and chocolate make a wonderful combination.
If you try this recipe, I would love it if you left a comment and star rating below. Thank you!!
📖 Recipe Card
Old-Fashioned Butterscotch Tapioca Pudding Recipe
This old-fashioned Amish butterscotch tapioca pudding is a creamy, comforting dessert made with small pearl tapioca, brown sugar, vanilla, and browned butter. The browned butter adds a rich, nutty depth of flavor to this classic homemade treat.
Ingredients
- 6 cups cold water
- 1 ⅓ cups small pearl (seed) tapioca
- 1 teaspoon salt
- 1 ¾ cups brown sugar
- 2 large eggs, beaten
- ¼ cup sugar
- 1 cup milk
- ½ cup butter (1 stick)
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream (or as desired)
- Optional: sliced bananas and chopped candy bar for serving
Instructions
- Add tapioca, water, and salt to a large, heavy-bottomed saucepan. (For a shorter cooking time, you can soak the tapioca in the water for an hour or more before cooking.)6 cups cold water, 1 ⅓ cups small pearl (seed) tapioca, 1 teaspoon salt
- Whisk, and bring it to a full boil over medium heat, then reduce heat to a low boil. Cook for 15 minutes, stirring frequently to prevent sticking.
- Add brown sugar and continue cooking, stirring/whisking often, until the tapioca pearls are tender and mostly translucent. Cooking time can vary depending on the type of tapioca you use, so continue cooking until the pearls are soft.1 ¾ cups brown sugar
- In a bowl, whisk together eggs, sugar, and milk. For best results, use room-temperature eggs and milk. Slowly add the egg mixture to the hot tapioca while stirring constantly. Adding room-temperature ingredients gradually helps prevent the eggs from curdling. (If preferred, you can add a bit of the hot mixture to the egg mixture to temper it before adding it to the tapioca.)2 large eggs, beaten, ¼ cup sugar, 1 cup milk
- Continue cooking until the pudding thickens and begins to bubble.
- Brown the butter while the tapioca is cooking. Melt butter in a small saucepan over medium/low heat. Continue cooking until the butter turns golden brown and smells nutty. Remove from heat.½ cup butter
- When the tapioca is done cooking, stir in the browned butter and vanilla. Mix until combined. Allow the tapioca to cool to room temperature.1 teaspoon vanilla extract
- Whip the cream until thick (I don't add sugar). Add the cooled tapioca to the whipped cream and mix on low to medium speed until combined, or fold it in by hand.1 ½ cups heavy whipping cream (or as desired)
- Chill, give it a good stir, and serve as-is, or top with sliced bananas, chopped candy bars, and more whipped cream, if desired.Optional: sliced bananas and chopped candy bar for serving
- Keep refrigerated in a closed container. It will be the best within the first couple of days, but it should be good for up to a week.
Notes
- Cooking time can vary depending on the type and brand of tapioca you use. Continue cooking, uncovered, until the pearls are mostly translucent and tender. It's ok if the centers are still looking a bit white. (It can take 20-40 minutes.)
- If you want to reduce the cooking time, soak the tapioca in the water for about an hour before beginning.
- For the best flavor, I recommend using freshly whipped cream. I do not add sugar when whipping the cream, as the pudding is already sweet.
- Browning the butter adds a rich, nutty flavor that gives this pudding its classic butterscotch taste.
- Store leftovers covered in the refrigerator for up to a week.
Nutrition
Serving: 1servingCalories: 392kcalCarbohydrates: 53gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 87mgSodium: 297mgPotassium: 118mgFiber: 0.2gSugar: 38gVitamin A: 752IUVitamin C: 0.2mgCalcium: 85mgIron: 1mg
Tried this recipe?Let us know how it was!
Anna
This old-fashioned tapioca pudding is amazing! It dissappears quickly at our house!