Ingredients
Scale
- 1 cup cold water
- ½ cup small tapioca pearls
- ½ cup white sugar
- 1 cup Half & Half
- 1 teaspoon vanilla extract
- 2 cups milk
- ⅛ teaspoon salt
- 2 beaten eggs
Instructions
- Soak the tapioca pearls in water for 40 minutes and then drain.
- Put the tapioca pearls in a pan with the milk, cream, and salt, and bring to a slow simmer, stirring constantly.
- Turn the heat down and add the sugar slowly, stirring all the time.
- Keep cooking for 5 to 7 minutes or until the tapioca pearls are plumped and the pudding is a bit thicker.
- Scrape the bottom of the pan too, to get up any stuck on bits.
- Take the pan off the heat.
- Add 2 or 3 tablespoons of the hot tapioca mixture to the beaten eggs and whisk well to warm the eggs up.
- Put the pan back on the heat and add the egg mixture. Cook until thick, stirring all the time.
- This should take about 5 minutes.
- Take it off the heat, wait a minute or 2, and then stir in the vanilla extract.
- Keep stirring as it cools down, so it doesn’t form a skin on top.
- Either serve warm or cover with plastic wrap so a skin doesn’t form.
Notes
plus 40 minutes soaking time
- Cook Time: 20 minutes