Instructions
In a saucepan, whisk together the tapioca, milk, and salt. Bring to a simmer over medium-high heat, stirring frequently.
Reduce heat to low.
Gradually whisk in the sugar.
Cook uncovered for 20-30 minutes, stirring often, until tapioca pearls are plumped and mixture has thickened to a pudding-like consistency.
In a bowl, beat the eggs.
Temper by slowly whisking in 1/2 cup of the hot tapioca mixture into the eggs.
Whisk the tempered eggs into the saucepan with the tapioca pudding.
Increase heat to medium and cook for 2-3 minutes, stirring constantly, until thickened to a custard-like pudding texture.
Do not boil.
Remove from heat and stir in the vanilla.
Allow to cool slightly before serving warm, or chill thoroughly for a thicker set pudding.
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