Best and Easiest Tapioca Pudding

• 1 1/2 cup small pearl tapioca
• 9 cup whole milk
• 1 1/2 cup granulated sugar
• 1/2 tsp salt
• 1 tbsp vanilla extract
• 3 eggs, beaten

1. Everything but the eggs go into a large saucepan.
2. Stir the saucepan mixture and let it sit for 45 min.
3. In a separate bowl, mix the eggs into a scramble.
4. After 45 minutes, heat the saucepan on medium low (up to medium depending upon your level of patience and love for constant stirring) stirring fairly frequently.
5. When the tapioca pearls become soft and not starchy, then you want to ladle, 1/4 cup at a time, about a cup and a half of the heated mixture into the bowl of eggs, stirring after every ladleful.
6. Put the egg mixture into the saucepan with the rest of the mixture, and stir fairly frequently until the mixture thickens and feels like a bit of very light work to stir.
7. If you burn the bottom, as can happen with heated milk dishes, do not scrape the bottom; switch saucepans!
8. Pour the mixture into decorative dessert glasses, or, if you are feeling less festive and are serving starving kids (so they say), put it all into a large casserole dish to cool in the refrigerator.
9. When it doesn't slosh when you jostle it in the refrigerator, take it out, as it is ready to serve.
10. Serving suggestion: a drizzle of chocolate sauce and/or banana slices!

pearl tapioca, milk, sugar, salt, vanilla, eggs

Taken from cookpad.com/us/recipes/356042-best-and-easiest-tapioca-pudding (may not work)