Tapioca Pudding

I remember this delicious dessert from my childhood.  It was creamy and delicious. Finding this recipe in my mother's recipe box, has me wanting to go to the store and get some tapioca, so I can recreate my childhood memory.  I hope you enjoy it as much as we do.

Ingredients

1 c. water
1/2 c. small pearl tapioca
2 /12 c. milk
1/4 tsp. salt
1/2 c. sugar
2 eggs
1 tsp. vanilla
cinnamon (optional)

Directions

In a medium to large saucepan, combine the water and small pearl tapioca.  Leave the tapioca soaking in the water for at least 30 minutes or more. The pearls should be plump and have absorbed all the water.

In a small bowl, beat the eggs until frothy and mixed. Set aside.

In the saucepan of the small pearl tapioca, pour in the milk and add salt.  Cook, stirring constantly, over medium high heat.  Cook and stir until the mixture begins to simmer. 

Reduce the heat to low. Stir in the sugar. Cook and stirring constantly until the small pearl tapioca have plumped up even more, and the mixture has thickened. This takes about 5 minutes.

Slowly pour some hot tapioca pudding into the eggs, beating constantly. You don't want the eggs to cook from the hot liquid, you just want to temper them.

Slowly pour the tempered eggs back into the saucepan, stirring constantly. Turn the heat to medium and stir for 2 to 3 minutes. The mixture should thicken until you have the consistency of a pudding. It is important that the mixture does not come to a boil. 

Remove from heat and cool about 15 minutes.

Stir in the vanilla and cinnamon. Serve the tapioca pudding warm or cold.