Tapioca Pudding Like Grandma Use to Make

Ingredients

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract (almond extract or coconut extract are nice substitutions)
• 1/2 cup sugar
• 1/4 teaspoon lemon oil (optional)

Directions

1. In a small mixing bowl, using a fork, whisk the eggs together and set aside.
2. In a small, 1 1/2-2-quart saucepan stir together the tapioca, milk and salt. Place over medium-high heat and stir constantly until the mixture simmers rapidly.
3. Adjust heat to barely simmer and continue to cook, stirring constantly, for 5-6 minutes, gradually adding the sugar during this time.
4. Briefly remove tapioca mixture from heat and stir 4-6 tablespoons of the hot tapioca mixture into the eggs (this is called "tempering" and will prevent eggs from curdling).
5. Add/stir the egg mixture into the tapioca mixture.
6. Return tapioca to stovetop and simmer very gently, stirring constantly until smooth and thickened, about 5-6 minutes.
7. Note: The above cooking times vary depending on how low the heat on your stove can be set.
8. Remove from heat and cool, uncovered, about 15 minutes, stirring occasionally.
9. Stir in the vanilla extract and optional lemon oil. Allow to cool, in saucepan, uncovered another 15 minutes.
10. Transfer to a serving bowl or portion into individual serving dishes. Serve warm, or cover and refrigerate several hours or overnight and serve chilled.
11. Recipe yields almost 3 cups, or 4-6 servings.