- 2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon nonfat dry milk powder
- 1/8 teaspoons kosher salt
- 1/3 cup small pearl tapioca (not instant or quick-cooking)
- 1/3 cup sugar
- 1 large egg yolk, beaten to blend
- Freshly grated nutmeg (for serving)
- Whisk milk, cream, milk powder, and salt in a medium saucepan; add tapioca and let sit 30 minutes to hydrate. Add sugar to tapioca mixture and bring to a simmer over medium heat.
- Reduce heat to medium-low and cook, stirring often, until the consistency of a thick soup, 10-12 minutes. Whisk in egg yolk and cook, stirring occasionally, 2 minutes (it will thicken slightly). Let cool, stirring occasionally, 10 minutes.
- Divide among small glasses. Chill pudding until cold (it will thicken), at least 2 hours. Serve topped with nutmeg.
- Do ahead: Pudding can be made 3 days ahead. Cover and keep chilled.