Homemade Tapioca Pudding

1. Temper the Eggs:
   • In a separate bowl, whisk the eggs and sugar together until well blended. Once the tapioca and milk mixture is simmering, take a cup of it and slowly pour it into the egg mixture while whisking continuously. This process is called tempering, which prevents the eggs from curdling by gradually bringing them up to the same temperature as the hot milk.
2. Combine and Cook:
   • Slowly pour the tempered egg mixture back into the saucepan with the remaining tapioca and milk, stirring constantly. Continue to cook over medium heat, stirring frequently, until the mixture thickens enough to coat the back of a spoon, which should take about 5 to 7 minutes. Do not allow the mixture to boil, as high heat can cause the eggs to curdle.
3. Add Vanilla:
   • Remove the saucepan from the heat and stir in the vanilla extract. The vanilla adds a lovely depth of flavor to the pudding.
4. Cool and Serve:
   • Pour the pudding into a serving bowl or individual dessert cups. You can serve the pudding warm or cover it with plastic wrap (pressing the wrap directly onto the surface of the pudding to prevent a skin from forming) and chill it in the refrigerator for a few hours until it’s cold.
5. Optional Garnishes:
   • Serve your tapioca pudding plain or garnish it with a sprinkle of cinnamon, fresh fruit, or a dollop of whipped cream for an extra special touch.

Tips:

• Stirring is Key: Make sure to stir the pudding frequently throughout cooking to prevent the tapioca from sticking to the bottom and to ensure the mixture cooks evenly.
• Soaking Time: The soaking time for tapioca pearls can vary depending on their size and brand, so it’s a good idea to check the package instructions for guidance.
• Dairy-Free Version: For a dairy-free version, substitute the whole milk with coconut milk or almond milk. Keep in mind that the flavor will change slightly depending on the milk used.

Enjoy your homemade tapioca pudding as a delightful dessert that’s both comforting and satisfying!