Ingredients

• Small pearl tapioca - ½ cup
• Whole milk - 2 ½ cups
• Heavy cream - ½ cup
• Sugar - ½ cup
• Vanilla extract - 1 teaspoon
• Salt - ¼ teaspoon
• Egg yolks - 2

Instructions

1. 1.

   In a medium saucepan, combine tapioca, milk, and cream. Let it sit for 30 minutes to soften the tapioca.

2. 2.

   Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently.

3. 3.

   Reduce heat to low and simmer for 15 minutes, stirring often, until the tapioca is translucent and tender.

4. 4.

   In a small bowl, whisk together sugar, vanilla extract, salt, and egg yolks.

5. 5.

   Gradually add a small amount of the hot tapioca mixture to the egg mixture, whisking constantly to temper the eggs.

6. 6.

   Pour the tempered egg mixture back into the saucepan, stirring well to combine.

7. 7.

   Continue cooking on low heat for an additional 5 minutes until the pudding thickens.

8. 8.

   Remove from heat and let it cool slightly before serving warm, or refrigerate for a chilled dessert.

Nutritional Facts