½ cup small pearl tapioca
3 cups full cream milk or skim milk with cream added
¼ teaspoon salt
½ cup sugar
½ teaspoon vanilla
Combine tapioca, milk and salt in pan on medium heat.
Stir until boiling
Simmer for 5 minutes uncovered at the lowest possible heat adding
Beat eggs in a separate bowl and mix a little of the tapioca
mixture very slowly to equalize the temperature .
Return eggs to the pot with the tapioca and bring to the boil.
Stir for 3 minutes more over lowest possible heat.
Stir constantly, you may cook a little longer than 3 minutes if
needed to get a nice thick pudding consistency.
Cool for 15 minutes add vanilla
Serve either warm or chilled