Step 1: Soak the Tapioca
- Rinse the tapioca pearls under cold water.
- Place them in a bowl and cover with water. Let soak for 30 minutes, then drain and set aside.
Step 2: Cook the Tapioca
- In a medium saucepan, combine the soaked tapioca, milk, heavy cream, sugar, and salt.
- Cook over medium heat, stirring constantly, until the mixture reaches a gentle simmer.
- Reduce the heat to low and continue cooking for 10–15 minutes, stirring frequently, until the tapioca pearls become translucent and tender.
Step 3: Prepare the Egg Mixture
- In a small bowl, whisk the eggs until smooth.
- Gradually add ¼ cup of the hot tapioca mixture to the eggs, whisking constantly to temper them and avoid curdling.
Step 4: Combine and Thicken
- Slowly pour the tempered egg mixture back into the saucepan with the tapioca, stirring constantly.
- Cook over low heat for 2–3 minutes, or until the pudding thickens to your desired consistency.
Step 5: Add Vanilla and Serve
- Remove the saucepan from heat and stir in the vanilla extract.
- Transfer the pudding into individual bowls or a serving dish.
Step 6: Serve and Enjoy
- Let the pudding cool slightly to serve warm, or refrigerate for 2–3 hours to enjoy it chilled.
- Optionally, garnish with a sprinkle of cinnamon, nutmeg, or a dollop of whipped cream.
Tips and Variations
