Traditional Tapioca Pudding with a Holiday Twist

• 6 cups whole milk, preferably organic, divided
• 1/2 cup pearl (not quick-cooking) tapioca
• 1 vanilla bean, split lengthwise
• 2 large eggs, lightly beaten
• 1/4 cup plus 1 Tbs. Sucanat evaporated cane sugar, divided
• 1/4 tsp. salt
• 1 cup dried cranberries or raisins, plus more for garnish, optional
• 1 cup dried apricots, cut into dried cranberry-size pieces, plus more for garnish, optional
• 1 cup chopped dried apple rings, plus more for garnish, optional

1. Stir together 1 cup milk and pearl tapioca in 6-qt.
2. Dutch oven.
3. Scrape seeds from vanilla bean, and add seeds and scraped pod to tapioca mixture.
4. Let steep 15 minutes.
5. Whisk together eggs and 1 Tbs.
6. sugar in medium bowl.
7. Stir remaining 5 cups milk, remaining 1/4 cup sugar, and salt into tapioca mixture.
8. Bring to a simmer over medium-low heat.
9. Simmer 15 to 25 minutes, or until tapioca is transparent and mixture has thickened, stirring often with rubber spatula to prevent sticking.
10. Remove pan from heat.
11. Whisk 1 cup tapioca mixture (using as much liquid as possible) into eggs to temper.
12. Stir egg mixture into tapioca mixture, then return pan to heat, and simmer 2 minutes more, or until pudding thickens and foam on top disappears, stirring constantly.
13. Stir in 1 cup each dried cranberries, dried apricots, and chopped apple rings, then remove pan from heat.
14. Let cool, stirring occasionally.
15. Transfer pudding to refrigerator to cool completely.
16. Spoon 3/4 cup pudding into each of 8 serving glasses or bowls.
17. Garnish with dried fruit, if using.

milk, pearl, vanilla bean, eggs, cane sugar, salt, cranberries, apple rings

Taken from www.vegetariantimes.com/recipe/traditional-tapioca-pudding-with-a-holiday-twist/ (may not work)