How do you make tapioca pudding?

- 1/4 cup small-pearl tapioca

- 2 cups water

- 1/4 cup sugar

- 1/8 tsp salt

- 1 cup whole milk

- 2 egg yolks, lightly beaten

- 2 tbsp cornstarch

- 1 tbsp vanilla extract

Directions:

1.) In a medium saucepan, combine the tapioca, water, sugar, and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 15-20 minutes or until the tapioca pearls have softened and are translucent.

2.) In a separate saucepan, heat the milk over medium heat until just simmering. Slowly whisk the hot milk into the tapioca mixture, stirring constantly.

3.) In a small bowl, whisk together the egg yolks and cornstarch until smooth. Slowly whisk the egg yolk mixture into the tapioca pudding, stirring constantly. Bring the pudding to a simmer over medium heat, stirring constantly, until it has thickened slightly, about 2 minutes.

4.) Remove the pudding from the heat and stir in the vanilla extract. Transfer the pudding to serving dishes and let it cool to room temperature for at least 30 minutes before serving.

Tips:

- For a smoother texture, you can strain the pudding before serving.

- You can also add your favorite fruits or other toppings, such as whipped cream, chopped nuts, or grated chocolate, to the pudding before serving.

- Tapioca pudding is best enjoyed fresh, but it can be stored in the refrigerator for up to 3 days.