Ingredients

• 3 cups whole milk
• 0.5 cups quick-cooking tapioca
• 0.5 cups white sugar
• 0.25 teaspoons salt
• 2 eggs , beaten
• 0.5 teaspoons vanilla extract

Instructions

1. 1 Mix milk, tapioca, sugar, and salt together in a medium saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
2. 2 Whisk 1 cup of hot milk mixture into beaten eggs, 2 tablespoons at a time, until incorporated. Stir egg mixture back into tapioca mixture until well combined. Bring to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from heat and stir in vanilla.
3. 3 Serve hot or pour into serving dishes and refrigerated for several hours until cold.

Nutrition per serving