Fiore Di Sicilia Tapioca Pudding

• 3 cups whole milk
• 1/3 cup small tapioca pearls
• 2 1/2 large egg yolks
• 1/2 teaspoon table salt
• 1/4 cup sugar
• 1 vanilla bean
• 3 tablespoons Korean honey-citron tea
• 1/4 teaspoon pure vanilla extract

1. Measure the milk into a 4 c liquid measuring cup. Pour 3/4 c into a medium, heavy-bottomed saucepan and add the tapioca pearls. Allow to soak for one hour.
2. Add the egg yolks, salt, and sugar to the measuring cup and whisk to combine. Split the vanilla bean lengthwise, and scrape out the seeds. Add the seeds and the scraped pod halves to the measuring cup. Set aside till the tapioca is done soaking.
3. Add the custard mixture to the pan with the tapioca. Turn on the stove, setting to medium heat and gradually bring to a boil-over the course of ~15 min, stirring all the time to avoid sticking or scorching. Reduce heat so the mixture just simmers gently and continue to cook, stirring diligently, for ~20 min-more or less. When the pudding is done, the pearls will be almost totally translucent and tender to the bite. The matrix in which they float will have thickened up dramatically too. (If you forget about your pearls while they're soaking or have to run out for more eggs or something *ahem* your cooking time will be slightly shorter.)
4. Remove from heat. Stir in citron tea and vanilla extract. Cool a bit. Serve at room temperature.

milk, tapioca, egg yolks, salt, sugar, vanilla bean, honeycitron, vanilla

Taken from food52.com/recipes/9592-fiore-di-sicilia-tapioca-pudding (may not work)