Tapioca Pudding
adapted from the Reese Small Pearl Tapioca package

Ingredients:

1/2 cup small pearl tapioca
2 cups whole milk
1/2 cup heavy cream or half and half
Pinch of salt
1/2 cup sugar
2 large eggs and 1 egg yolk, lightly beaten
1 teaspoon vanilla

Directions:

In a small bowl, soak tapioca pearls in 2 cups of cool water for several hours or overnight. Drain water.

Combine tapioca, milk, cream and salt in a small saucepan and bring to a simmer over medium heat. Reduce heat and gently simmer, covered, over medium-low heat for about 30 minutes. Stir occasionally to make sure the mixture doesn’t get scorched.

Beat sugar, eggs and egg yolk together until thick and light yellow. Whisking constantly, slowly add 1 cup of the hot tapioca mixture to the sugar/egg mixture. Pour into the saucepan and simmer, stirring constantly, until mixture thickens to a pudding consistency, about 15-20 minutes. The tapioca beads will have swelled up and become translucent. Remove from heat and stir in vanilla.

Pour into small ramekins or individual serving bowls. The pudding may be served hot or chilled.

Serves 4-6.