Classic Tapioca Pudding

Recipe View In a medium saucepan, combine the milk, tapioca, sugar, and salt. (Prep time: ~5 minutes)

Recipe View Bring the mixture to a boil over medium heat, stirring constantly to prevent scorching. Once boiling, reduce the heat to low and continue to cook and stir for 5 minutes, ensuring the tapioca pearls soften and begin to thicken the mixture. (Cook time: ~10 minutes)

Recipe View Temper the eggs by slowly whisking 1 cup of the hot milk mixture into the beaten eggs, adding about 2 tablespoons at a time. This gradual incorporation prevents the eggs from scrambling. (Prep time: ~3 minutes)

Recipe View Pour the tempered egg mixture back into the saucepan with the remaining tapioca mixture. Stir continuously until well combined. Increase the heat to medium-low and bring the pudding to a gentle simmer, stirring constantly for about 2 minutes. The pudding should thicken enough to evenly coat the back of a metal spoon. (Cook time: ~5 minutes)

Recipe View Remove the saucepan from the heat and stir in the vanilla extract. (Prep time: ~1 minute)

Recipe View Serve the tapioca pudding warm in individual bowls, or transfer it to serving dishes and refrigerate for several hours until thoroughly chilled. (Chill time: ~2-3 hours)