Vanilla Bean Tapioca Pudding

• 1/2 cup tapioca large ball
• 2 cups water cold
• 2 1/2 cups milk
• 1 each vanilla bean cut lengthwise and scape the beans out of the pods
• 1 large egg yolks
• 1 tablespoon butter, unsalted
• 13 cup sugar
• 1 pinch salt

1. Put the tapioca and water in a medium mixing, cover with a piece of plastic wrap, and refrigerate for overnight.
2. Drain the tapioca in a colander.
3. Add the tapioca, milk, vanilla beans with the pods and salt into a large sauce pan.
4. Bring to a boil, and reduce heat to very very low.
5. Cook for two hours, stirring occasionally.
6. Add the egg yolk, butter and sugar into a small bowl, and whisk until smooth.
7. Slowly stir in about 1 cup of tapioca into the egg mixture.
8. Return this into the remaining tapioca in the saucepan.
9. Cook for another 15 minutes, stirring once or twice.
10. Transfer the pudding to 4 individual ramekin dessert dishes or a big serving bowl.
11. Cover with plastic wrap.
12. Let cool in a ice bath for about 10 to 15 minutes.
13. Keep the pudding refrigerated until chilled, at least 3 hours or overnight.

tapioca, water cold, milk, vanilla bean, egg yolks, butter, sugar, salt

Taken from recipeland.com/recipe/v/vanilla-bean-tapioca-pudding-52569 (may not work)