Tapioca Pudding Recipe

• 3 cups whole milk
• 1/3 cup small-pearl tapioca (not instant)
• 1/2 cup granulated sugar
• 2 large egg yolks, lightly beaten
• 1 vanilla bean, split lengthwise, seeds scraped and reserved
• 1/8 teaspoon fine salt

1. Place 1 cup of the milk and the tapioca pearls in a medium saucepan and stir to combine.
2. Let the pearls soak uncovered at room temperature for 1 hour.
3. Add the remaining 2 cups of milk, sugar, egg yolks, vanilla seeds, and salt and stir to combine.
4. Place the pan over medium heat and cook, whisking frequently, until the mixture just comes to a simmer, about 10 minutes (do not let the mixture boil).
5. Reduce the heat to low and cook, whisking frequently, until the mixture thickens and the tapioca pearls are softened and translucent, about 15 minutes.
6. Serve warm (the pudding will thicken as it cools).
7. Place any leftovers in a bowl, press a sheet of plastic wrap directly onto the surface of the pudding to keep a skin from forming, and refrigerate for up to 2 days.

milk, smallpearl tapioca, granulated sugar, egg yolks, vanilla bean, salt

Taken from www.chowhound.com/recipes/tapioca-pudding-30357 (may not work)