Ingredients:
– 1/3 cup small pearl tapioca
– 2 3/4 cups whole milk
– 1/4 teaspoon salt
– 2 large eggs
– 1/2 cup granulated sugar
– 1/2 teaspoon pure vanilla extract
Directions:
1. Begin by soaking the tapioca pearls in 1 cup of milk for at least an hour. This allows the pearls to soften and expand, ensuring they’ll cook up nice and plump.
2. In a separate bowl, beat the eggs and sugar together until light and creamy. Set aside.
3. After the tapioca has soaked, combine it with the remaining 1 3/4 cups of milk and salt in a large saucepan. Cook over medium heat until the milk is hot and the pearls have swollen.
4. Temper the eggs by slowly pouring in a cup of the hot milk mixture, whisking constantly to avoid cooking the eggs.
5. Return the egg and milk mixture to the saucepan with the rest of the milk and tapioca. Continue to cook, stirring frequently, until the mixture comes to a gentle boil and thickens, usually about 5 to 7 minutes.
6. Remove from heat and stir in the vanilla extract.
7. Let the pudding cool slightly before serving warm, or chill it in the refrigerator if you prefer it cold. The pudding will continue to thicken as it cools.
Variations & Tips:
– Dairy-Free? No problem. You can substitute almond milk or coconut milk for the whole milk.
– For chocolate tapioca pudding, add in 1/4 cup of cocoa powder with the sugar and eggs.
– If small pearl tapioca is not available, try using instant tapioca but adjust the soaking time according to the package instructions.
– Remember, the key to preventing lumps is to continuously stir the mixture as it cooks and thickens.
– To save time during a busy week, make a double batch and store individual portions in the fridge—tapioca pudding is just as delightful the next day for a quick treat or an easy, sweet pick-me-up.

There you have it, a wonderfully simple yet satisfying Homemade Tapioca Pudding. Perfect for a little self-indulgence or sharing with loved ones. Enjoy!